Ingredients
2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
2 sticks (8 ounces) cold unsalted butter, diced
4 tablespoons cold water
Zest of 1 lemon
4 medium Jonagold or Golden Delicious apples
2 tablespoons all purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 teaspoon cinnamon
Juice of half a lemon
Egg wash (1 egg mixed with 2 tablespoons water)
Yasmin Lozada-Hissom, pastry chef at Duo and Udi’s, taught the Excelsior Center students how to make these simple tarts. Makes 5 medium tarts.
Doughapple Filling
Directions
In bowl of food processor, pulse dry ingredients: flour, sugar and salt to combine. Add butter; pulse until mixture is still crumbly. Remove the lid of the food processor and distribute water over the surface. Pulse again just until it starts to gather into a ball. Cover with plastic wrap and place in refrigerator while the apple filling is prepared.
Preheat oven to 350 degrees.
Peel, core and cut apples in 1/4-inch-thick slices and toss with flour, sugars, cinnamon and lemon juice.
When ready to bake, divide the dough into 5 even balls and then round and flatten them. Roll them into circles and shape one per person. The remaining dough can be frozen for two weeks as long as the dough is properly wrapped.
Place a mound of the apple filling in each circle of dough and gently bring the edges of the dough towards the center leaving the center open to expose some of the apples. Brush the crust with the egg wash, sprinkle with sugar or sliced almonds and bake until golden brown, about 30 minutes. Serve warm (with vanilla ice cream is very yummy) or room temperature.
