Mini apple tarts!

This is a recipe I have been making for years. It is super easy, delicious, and makes people think your a really impressive baker. My parents had a potluck this weekend and asked me to make this tart for them to bring. I made one big one for them and several little ones just for me! The recipe takes a whole stick of butter so its not low on calories but its worth it! You can make this tart in a tart pan or free form. I prefer the free form, it tastes the same I just like the rusticness ( really word?...no) of it.

Apple Tart
Adapted from smitten kitchen (this is one of my favorite food blogs, always has great recipes)
Crust:
1 cup all purpose flour
1 tsp sugar
3/4 stick of unsalted butter (6 tbsp)
3 tbsp cold water


Filling:
3 large apples (peeled, cored, and sliced)
2 tbsp melted butter
5 tbsp sugar


Glaze:
1/2 cup sugar


1. Mix flour and sugar for the crust together. Cut the butter into small pieces and add to flour mixture. Rub butter and flour together until mixture resembles bread crumbs with large pea sized lumps. Add the  water a little bit at a time mixing until a dough is formed. You may not need all the water or you may need a little more, add a little at a time. Wrap in plastic wrap and refrigerate for a least half an hour. 


2. Prepare your apples, saving the peel and cores. Once dough is sufficiently chilled, take out of the fridge and begin to roll it out on a lightly floured surface. Now this is where you can make the choice of either mini tarts or a big tart and if you want to use a tart pan or make it free form. 

• Free form (my fav): Roll dough out into a rough circle. Fan apples out about and inch from the edge of the dough, over lapping them in a circular pattern to the center. Fold the edges over the apples and place tart onto a parchment paper lined baking sheet. 
• Tart Pan: Roll dough out slightly larger than the size of your tart pan. Carefully drape the dough over a rolling pin and the over the tart pan. Fan apples out at the edge of pan and work your way into the center. Fold the extra dough that is overlapping the edge over the apples.
• For mini tarts follow the directions for free form or a pan only divide your dough into 8 equal parts.

3. Brush tart with melted butter and sprinkle with the sugar. Bake in a 400 degree over for about an hour (30 minutes for minis). Pay attention and pull the tarts out of the oven when the edges are golden brown and the center apples are just showing some color.

4. While tarts are baking, put the peels and cores in a sauce pan with 1/2 cup sugar and just enough water to cover the peels. Simmer on low for 30 minutes and strain. When tarts come out of the over pour a few tbsp of the glaze over the tart while it is still hot. 


5. Let them cool and enjoy!


Try varying the recipe a little for your own tastes:

• Add raspberries to make it an apple raspberry tart.
• Try a completely different fruit like peaches or pears
• Use cranberries and some orange zest and replace the glaze with orange juice
• Remove the sugar and add some cheddar cheese for a savory tart.
• Let your imagination run wild!!!!!