Apple Cinnamon TartletElizabeth Stark
Cinnamon has earned a bit of a reputation when it comes to apples, and too much is most definitely not a good thing. Surely you’ve been there — you know, that mushy apple pie drowning in cinnamon. No one wants that. But we don’t want to live in fear of cinnamon either, after all cinnamon and apples were clearly meant to be together. So I happily offer up these simple apple cinnamon tartlets with fresh, crisp apples, just a hint of sugar, and a pleasant waft of cinnamon.
Apple Cinnamon Tartlets
makes eight 4 – 5″ tartlets
1 recipe tart dough (I used this vodka crust recipe), divided into two and chilled
for the filling
10 – 12 smallish, crisp apples (I prefer varieties like Empire or Macoun, but use whatever looks good)
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons fresh squeezed lemon juice
zest of 1 lemon
1 teaspoon cinnamon, plus more for garnish
big pinch of kosher salt
pinch of allspice
Peel the apples if you like (I do this only on special occasions). Core the apples and slice into 1/8″ slices. Toss with the remaining ingredients, and set aside while you roll out the tart dough.
Preheat the oven to 350 degrees. Liberally grease eight 4 – 5″ tartlet pans. On a lightly floured surface, roll out one of the dough rounds into a rough 14″ square. Cut into 4 squares, and press each square into a tartlet pan, folding any excess dough into the sides.
Carefully arrange the apple slices in the tart, packing as tightly and neatly ads you can. Drizzle any remaining juices evenly over the tarts, and sprinkle a bit of cinnamon over the top.
Place on a rimmed baking sheet and bake for 25 – 30 minutes, or until the crust is golden and the filling is bubbling. Cool for 20 minutes and serve.
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