Makes 10-15 tartlets
- 5 medium-large apples, peeled and sliced
- 1 lemon, juiced
- 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 1/4 teaspoon cinnamon
- Pie crust dough for (2) 9″ rounds, both top and bottom amount
- 1 egg yolk
- Sanding sugar
Preheat oven to 350°F. Take apple slices and cut in half to 1-2″ pieces. Squeeze lemon juice over apples to prevent browning. Add in sugars and mix thoroughly. Roll out pie crust on a floured surface and cut into 3-4″ rounds. Place rounds on a parchment-lined baking sheet.
In the center of each round Add 1-2 tablespoons of filling. Fold over sides of the dough, crimping along the edge as you go. Beat the egg yolk in a small bowl. Using a pastry brush, brush yolk over crust and dust with the sugar.
Bake tartlets at 350°F for 10-15 minutes until edges start to brown.
- These can be prepared up to two weeks beforehand and baked just before serving. Simply follow directions right up to before you would bake them. Freeze them for 2 hours on the trays and then slide into zip-top bags and freeze until the day you will serve. Bake as directed, adding 5 or so minutes cooking time as needed for browning to occur.