Apple Crisp Tarts

By lindybug

Ingredients

• TART DOUGH:
• 3 cups all purpose flour
• 1 Tbsp granulated sugar
• 1 1/2 tsp salt
• 1 cup cold unsalted butter, cut up
• 3/4 cup ice cold water
• FILLING:
• 5 each Gala and Granny Smith apples, peeled and sliced 1/2 inch thick
• 2/3 cup granulated sugar
• 1/4 cup fresh lemon juice
• CRISP TOPPING:
• 1/2 cup each flour and packed brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter, cut up

Preparation

Step 1

1. Dough: In food processor, pulse together flour, sugar and salt to mix. Add butter; pulse until mixture is crumbly. Add the water, 1/4 cup at a time, pulsing just until dry ingredients are evenly moistened (dough will be crumbly, but larger clumps will form around blade). Turn dough out onto work surface. Gather dough together; knead into ball. Divide in half; shape into 2 thick disks. Wrap; refrigerate 1 hour.

2. Filling: Place oven racks in center and upper third positions in oven. Preheat oven to 375 degrees. In small roasting pan, toss together apples, sugar and lemon juice. Bake on center rack 30 minutes, until apple slices are tender, but still hold their shape. Remove and let cool.

3. Topping: In processor, pulse flour, sugar and cinnamon to mix. Add butter; pulse until crumbly. Refrigerate.

4. To assemble: Quarter each dough disk. Working with one piece at a time, roll into 8 in. circle (keep remainder refrigerated). Transfer circle to baking pan; cover with waxed paper; refrigerate. Repeat with remaining dough, stacking between waxed paper.

5. Line 2 baking sheets with parchment paper. Arrange 1 circle in corner of sheet. Spoon 1 cup filling in center, leaving 1 1/2 inch border. Fold edge over filling, leaving filling showing in center. Repeat, 4 tarts per sheet. Mound 1/4 cup topping over center of each. Refrigerate 20 minutes.

6. Bake on 2 racks 1 hour 15 minutes, until golden brown, switching sheets halfway through. Let tarts cool on wire racks. Serve with ice cream.