Whenever my fruit basket is full of apples, I always think of making Apple Tart or Apple Pie. Finally, I fulfilled my wish and tried my hands on Mini Apple Tarts.

Soft and baked apples would be wonderful to taste in the crunchy shortbread crust as camouflage. Hope you will cherish the dessert which is actually a French one and will turn into your apple of eyes by all means. Happy baking 🙂

Few more Tart recipes from my blog :

• Caramelized Lemon Tart
• Fruit Tartlets
• Pear Tarte Tatin

Ingredients to serve 4 :

For Crust :

1. Plain flour – 75 gm. + extra for dusting
2. Cold butter (cut into small pieces) – 50 gm.
3. Powdered sugar – 15 gm.
4. Egg yolk – 1
5. Cold water – 1 tbspoon (if needed)

For Filling :

1. Apple – 2 (weight each 180 approx.)
2. Granulated sugar – 25 gm.
3. Cinnamon powder – ¼ th tsp
4. Melted butter – 20 gm.

Procedure :

• At first lightly grease four 9 cm./3½ inch loose-based fluted tart tin.
• Then sift the flour and powdered sugar in a food processor. Pulse for 1-2 seconds.
• Then add clod butter and process until the mixture resembles fine breadcrumbs.
• After that in a small bowl beat the egg yolk and add to the flour mixture. Process to bring the dough together. Add 1 tbspoon cold water if needed.
• Now transfer the dough on a lightly floured work surface and divide into four equal pieces.
• Roll each piece to 11 cm./4½ inch circle. Carefully fit each piece of dough in its tin and press well to fit. Roll the rolling pin over the tin to trim the excess dough. Prick each dough base with fork.
• Now fit baking paper into each tart case and fill with dried beans. Chill for 45 minutes in the refrigerator.
• After that preheat your oven at 180ºC/356ºF and bake tart cases for 15 minutes until the sides are golden. Then take them out of the oven.

• Meanwhile peel the apples and cut into fine slices.
• Mix the cinnamon powder with granulated sugar.
• Now sprinkle ½ tbspoon of cinnamon sugar on tart bases. Then place the apple slices. Brush the apples with melted butter and then coat with remaining cinnamon sugar.
• Now again bake for 45 minutes at 160ºC/325ºF.
• Finally transfer the apple tarts on wire rack and again brush the top with honey or liquid jam.

• Enjoy it little warm or after cooling down completely.

Note :

• If the dough feels soft then put it in the refrigerator for 30 minutes before working with it.
• Add pinch of salt with the flour if you are using unsalted butter.
• One can skip egg to make an eggless tart. In that case use cold water accordingly.