Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs 30 mins
Servings::16
Yield::16 tarts
Ingredients
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Pastry Dough:
4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1 cup plus 1 tablespoon unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
Apple Filling:
4 Granny Smith apples – peeled, cored, and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar) (Optional)
Directions
Make the dough: In a large bowl, mix together flour, sugar, and salt. Cut in butter until mixture is crumbly. Add eggs and vanilla and mix until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
While the dough is chilling, make the filling: In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease sixteen 3-inch tart pans. Remove the dough from the refrigerator and let stand at room temperature for 30 minutes before rolling out.
Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle.
Carefully fit one circle into each tart pan. Spoon an equal amount of filling into each tart pan. Fold pastry edges over filling. Place filled tarts onto a baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts if desired.
Tips
White sugar may be used in place of brown sugar.