Rustic Apple Tarts
Simple and rustic, individual tarts of flaky pastry filled with tender slices of cinnamon-spiced apples.
1 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons cold butter or margarine
1/4 cup sour cream
1/2 teaspoon white distilled vinegar
1 1/2 pounds sliced, peeled and core apples
2 tablespoons lemon juice
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
Powdered sugar for sprinkling
- Preheat oven to 400°F (205°C).
- For Crust: In a medium bowl, combine flour, sugar, salt and baking powder. Add butter and cut into the flour mixture using a pastry blender or two knives, until crumbly. Place in the freezer for 5 minutes.
- Add sour cream and vinegar. Mix to blend; gather dough together to form a tight ball. Flatten into a 1-inch thick disk, wrap and refrigerate for 30 minutes.
- Remove from refrigerator and let dough sit for 15 minutes; roll on a lightly floured surface to fit six 4 1/4 x 1 1/4-inch tart pans.
- For Filling: Sprinkle apples with lemon juice in a medium bowl; toss with sugar and cinnamon.
- Combine flour and sugar in a separate bowl and sprinkle over bottom of tart pans. Arrange apple mixture on top.
- Bake for 40 minutes, covering the crust if necessary to prevent over browning.
- Cool; before serving sprinkle powdered sugar on each tart.
Makes 6 tarts.