Honeycrisp apples are juicy, crisp and sweet. They are perfect for making this so simple and yet so delicious dessert. Topped with whipped cream or vanilla ice cream and garnished with a sprig of rosemary -- it's just beautiful. Luckily they're as good to eat as they look.
Honeycrisp Apple Tarts
Makes six small tarts
Pie Crust
2 sticks of unsalted butter, cold & cubed
1 and a half cups of flour
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon cold water
In a bowl, combine all 1 and a half sticks of butter, flour, sugar, and salt. Then add cold water, mixing well with either a pastry blender or by hand. Increase the cold water by a 1/2 tablespoon if the dough is too shaggy or breaks apart and doesn't form easily into a small ball. The dough should be pliable but not too sticky. Let the dough rest, covered, in the refrigerator while you prepare the filling for the tarts. Reserve the remaining butter to dot on the tops of the tarts before baking.
Apple Tart Filling
3 large Honeycrisp apples, cored, peeled and slice thinly
3 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix apples, sugar, cinnamon, and nutmeg until apples are thoroughly coated, being careful not to break slices. Set aside and prepare the tart pans.
Glaze
6 oz (half a jar) apricot preserves
Heat the preserves in the microwave (about 30 seconds), until just liquid. Puree in blender, then return pureed preserves to bowl. Set aside.
Lining the tart pans
You will need six individual tart pans with removable bottoms.
Lightly dust your work surface with flour. With a rolling pin, roll the dough into a 1/4-inch sheet. Cut the rolled dough into quarters and place the first quarter over a tart pan, pressing the dough into the pan's cavity. Press the dough into the crimped side of the pan, then press the excess over the pan's edge to remove and make a neat edge.
Do this with the remaining quarters, then take the excess dough and reform into a ball to roll out again. Repeat until all six pans have been lined with your crust.
Once the pans are lined, preheat the oven to 375° F
Add the apple filling
Neatly arrange apple slices to overlap and fill the tart crusts, pour a tablespoon of liquid from the fruit mixture over each tart. Dot with butter.
Place filled tart pans on a baking sheet and place on the middle rack of preheated oven. Bake for 25-30 minutes or until crust is a light golden brown.
Remove tars from oven and allow to cool before brushing with warm glaze.
Serve warm with ice cream or freshly whipped cream.
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