I made these for company dessert last night. They're really good. I did use the pastry in the recipe but your own would work or even Pillsbury refrigerated! I served them with whipped cream flavored with Calvados (apple brandy) and a bit of cinnamon.
INDIVIDUAL APPLE TARTS
1 1/2 c. flour 1/2 t. salt 1 stick cold butter, cut into cubes 2 T sugar 1 egg yolk 2 to 3 T. very cold water
In large bowl mix together flour, sugar and salt. Using your hand or pastry cutter, rub the cold butter into the flour until it resembles coarse cornmeal or breadcrumbs (I used my food processor).
Add in egg yolk and cold water and mix until dough comes together (again I used the food processor). Form it into a disk and chill the dough for an hour before using.
FOR THE APPLE FILLING:
4 Granny Smith apples - peeled, cored and slice thinly 4 T. brown sugar (more if you like sweeter) 1 T. butter 1 t. cinnamon
1 egg beaten
In a pan, warm up butter and add in the apple and sugar. Cook until the apple soften and juice reduced. Turn off heat and add in cinnamon. Let it cool.
Grease tart molds with some butter. Roll out the pastry to about 1/8 inch and line the pastry into the tart pan.
Put the filling into the tart pan and cover the top with the balance of the pastry.
Brush the top with beaten egg and bake in a preheated 350 oven for 45 minutes or until golden.
NOTE: I think you could use one big tart pan or pie shell to make this as well.
It was really good. My guests agreed.
And I do like individual desserts -- everyone gets a whole one instead of a piece of one!
Looks absolutely delicious, Lindefhof, and I don't even (usually) eat desert!
Oct 01, 2012, 11:26 PM
LInderhof - I'm also here in the Midwest but our state liquor commission doesn't include Calvados on their list of allowed items to be sold in stores. I'm getting to the bottom of my bottle, which is a huge elongated teardrop shaped colored glass bottle. Next up are two bottles I bought in Paris and packed in my luggage.
But what brand do you have available in your area? Also have checked in Tulsa but didn't find it.
The liquor commission here is so beyond the times. When I travel I find all different brands and bottle sizes. It would take me eons to finish one of the tall bottles of Frangelico (that is the only one available here.) Out of state I found a little bottle of the stuff which is just perfect for my shelf. Same for Grand Marnier, and the small bottle is affordable occasionally vs the biggest bottle sold.This message has been edited. Last edited by: Lurah,
Oct 01, 2012, 11:28 PM
Agree about individual desserts - and they serve so much more neatly.
Oct 02, 2012, 04:09 AM
One thing I like about individual desserts is that there aren't leftovers. I like to have a dessert once in a while, but I don't want to be tempted by the leftovers the next day! "Eat one and be done" - that's my motto!
Oct 02, 2012, 07:19 AM
Cocock -- And this makes 4 which is nice for company!