Apple Streusel Tartlets

By Addie

“The best pie apples are Granny Smith, Gravenstein, Pippin, and Northern Spy. McIntosh taste good fresh but become mushy when baked. If you prefer to cook with McIntosh, cut them into thicker slices.”

Ingredients

• 3 cups chopped, peeled tart apples (about 3 medium)
• 1 1/4 cups sugar, divided
• 1 teaspoon cinnamon
• 6 unbaked tartlet shells
• 1/2 cup half-and-half
• 3/4 cup flour
• 1/3 cup margarine

Preparation

Step 1

Preheat oven to 350°F. Combine apple slices, 3/4 cup sugar and cinnamon in a bowl; toss until coated.


Spoon apple mixture into tartlet shells. Drizzle half-and-half over apples.


Mix flour and remaining sugar in a small bowl. Cut in margarine, using a pastry blender or 2 knives, until crumbly.


Sprinkle flour mixture over apples. Bake for 30 minutes or until topping and shells are golden brown and apples are tender when pierced with a fork.