Apple Tarts
Submitted by Twin2sTwin on July 16, 2012 at 2:57 am

DESCRIPTION
I make these apple tarts with the Pampered Chef Cut and Seal. I use the larger size cutter. I have used this tool for lots of things, but these are the most popular with the customers.

SUMMARY
Yield 0 File under apple, Pies, tart

INGREDIENTS
Crust

• 3 cups all purpose flour
• 1 cup Crisco
• 1 1/2 teaspoons salt

Filling

• I use Granny Smith apples, cored, peeled and sliced. (Yes, I have the gadget!)

• 5 cups apples
• 1/4 cup flour
• 1/2 cup sugar
• 2 Tablespoons dark brown sugar
• a bit of lemon juice
• freshly grated nutmeg
• cinnamon

INSTRUCTIONS
To make the dough

Blend together in food processor until just blended into fairly uniform crumbs.

Add enough iced water to for the pie dough. Form into a round disc and wrap in plastic wrap. Chill for an hour or even overnight. This makes the dough easier to roll into large pieces without breaking.

Filling

Toss apples together with the rest of the ingredients. Put into a baking pan that has been buttered and cover with foil. Bake in a slow oven until the apples are nice and soft. You may want to stir them a couple times. If they are too thick (depends how juicy the apples were), add a little water. When done I add about 4 Tablespoons of butter and stir it in until well distributed.

Assembly

Now roll out half the pie dough until it is about 1/8 inch thick. Using the cut and seal just mark circles on the dough. Do not cut through. Using a pastry brush, lightly brush cold water over the surface of the dough. Place an ice cream scoop full of the apples in the center of each circle. Now roll out the rest of the dough, same thickness, and cut in individual squares slightly larger than your circles. Lay these over the apples and,using the cup of your hand, form the dough over the apples (no air pockets). The dough will adhere nicely the the bottom layer. Now, using the cut and seal, press the center pto seal the edges well, then cut with the outside ring. Place on parchment lined baking sheets, brush tops with a light egg wash and sprinkle with sugar. Bake at 350 degrees until lightly browned.