Individual Apple Tarts

These individual apple tarts are so easy to make. And no special baking pans are needed - just a couple of plain old sheet pans lined with parchment paper.

They are also a breeze to plate and look so pretty. A dollop of whipped cream and a sprig of mint or a scoop of vanilla ice cream would be nice accompaniments.

Individual Apple Tarts
(makes 8 6-inch tarts)

Filling:
4 to 5 large Granny Smith apples
1/2  cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons flour

Peel and dice the apples into 1/2 inch chunks. Toss with the remaining ingredients and set aside.
Preheat the oven to 375 degrees.

Diced apples tossed with sugar, flour, cinnamon and vanilla.

 
Crust:
3 cups flour
1 cup Crisco
1/2 teaspoon salt
1/4 cup sugar
1 cup ice water


In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.

Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Divide dough into 8 portions.

Roll each portion into a round that is 8 to 9 inches in diameter. Put an eighth of the filling in the center of each round and pull up the edges towards the center.

Place the tarts on the parchment lined baking sheets and top with crumb topping.

Crumb Topping:
1/2 cup flour
1/4 cup unsalted butter, softened
1/4 cup sugar
1/2 teaspoon cinnamon

With your fingers, break the soft butter into the flour, sugar and cinnamon. Keep mixing until it resembles coarse crumbs. Top the unbaked tarts evenly with the crumb topping and bake.

Bake the tarts for 25 to 30 minutes or until golden brown and bubbly. As soon as the tarts come out of the oven, drizzle the glaze over the top of them. Let cool before serving.

Glaze:
2 tablespoons milk
1/4 cup powdered sugar
In a small bowl, combine the milk and sugar and stir until it becomes smooth and glossy.