This is a quick dessert that’s perfect for two people. Use your favorite apples, I like to use a combo of Granny Smith with Cortland, Macoun, Empire, Macs, or Rome
What you'll need
Ingredients
Tart dough
¾ cup unbleached all purpose flour
1 tsp. sugar
¼ tsp. salt
5 Tablespoons unsalted butter, cut into small pieces and chilled
2-3 tablespoons water
Filling
2 apples, peeled, cored, halved and sliced ¼” thick
3-4 tablespoons sugar
1 tsp fresh lemon juice
¼ tsp. cinnamon
¼ tsp. freshly grated nutmeg
1 tablespoon butter, cut into 4 small pieces
1 egg white, beaten
2 tablespoons Maple Syrup
The method
Directions
01
Place flour, sugar, salt in food processor and pulse twice to combine. Scatter butter pieces over top and pulse 12-15 times until mixture resembles coarse cornmeal. Continue to pulse, adding water through the feed tube, until the dough holds together, about 8-10 pulses.
02
Turn the dough out onto a piece of plastic wrap and divide into 2 equal pieces. Flatten each into 3” rounds and wrap in plastic wrap and refrigerate for an hour (or kept frozen for up to a month)
03
Preheat oven to 400 degrees and adjust oven rack to middle position. Working with 1 piece of dough at time, roll out disc to 7” circle between two pieces of lightly floured parchment paper. Slide the 2 dough rounds, still between parchment paper, onto baking sheet and refrigerate for 20 minutes.
04
Toss the apple slices with sugar, lemon juice and spices in a bowl. Remove dough round from refrigerate and discard top sheet of parchment. Stack the apple slices in a circular wall, then fill center with smaller apple slices, leaving 1-½” inch border of dough around the edge. Fold the dough over the apples, pinching dough together every 1 -2 inches to form “pleats”.
05
Light brush the dough with egg white and sprinkle with sugar. Dot tarts with butter pieces. Bake for 35-40 minutes, until tarts are golden brown and apples are tender.
06
Brush apples with maple syrup and let tarts cool on wire rack for 10 minutes and serve warm with ice cream or at room temperature.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Rustic Apple Tarts for Two
Prep
Cook
Yield
This is a quick dessert that’s perfect for two people. Use your favorite apples, I like to use a combo of Granny Smith with Cortland, Macoun, Empire, Macs, or Rome
Ingredients
Tart dough
¾ cup unbleached all purpose flour
1 tsp. sugar
¼ tsp. salt
5 Tablespoons unsalted butter, cut into small pieces and chilled
2-3 tablespoons water
Filling
2 apples, peeled, cored, halved and sliced ¼” thick
3-4 tablespoons sugar
1 tsp fresh lemon juice
¼ tsp. cinnamon
¼ tsp. freshly grated nutmeg
1 tablespoon butter, cut into 4 small pieces
1 egg white, beaten
2 tablespoons Maple Syrup
Cook Like James · The method
Directions
1
Place flour, sugar, salt in food processor and pulse twice to combine. Scatter butter pieces over top and pulse 12-15 times until mixture resembles coarse cornmeal. Continue to pulse, adding water through the feed tube, until the dough holds together, about 8-10 pulses.
2
Turn the dough out onto a piece of plastic wrap and divide into 2 equal pieces. Flatten each into 3” rounds and wrap in plastic wrap and refrigerate for an hour (or kept frozen for up to a month)
3
Preheat oven to 400 degrees and adjust oven rack to middle position. Working with 1 piece of dough at time, roll out disc to 7” circle between two pieces of lightly floured parchment paper. Slide the 2 dough rounds, still between parchment paper, onto baking sheet and refrigerate for 20 minutes.
4
Toss the apple slices with sugar, lemon juice and spices in a bowl. Remove dough round from refrigerate and discard top sheet of parchment. Stack the apple slices in a circular wall, then fill center with smaller apple slices, leaving 1-½” inch border of dough around the edge. Fold the dough over the apples, pinching dough together every 1 -2 inches to form “pleats”.
5
Light brush the dough with egg white and sprinkle with sugar. Dot tarts with butter pieces. Bake for 35-40 minutes, until tarts are golden brown and apples are tender.
6
Brush apples with maple syrup and let tarts cool on wire rack for 10 minutes and serve warm with ice cream or at room temperature.
Cook Like James
Rustic Apple Tarts for Two
Prep
Cook
Yield
This is a quick dessert that’s perfect for two people. Use your favorite apples, I like to use a combo of Granny Smith with Cortland, Macoun, Empire, Macs, or Rome
Ingredients
Tart dough
¾ cup unbleached all purpose flour
1 tsp. sugar
¼ tsp. salt
5 Tablespoons unsalted butter, cut into small pieces and chilled
2-3 tablespoons water
Filling
2 apples, peeled, cored, halved and sliced ¼” thick
3-4 tablespoons sugar
1 tsp fresh lemon juice
¼ tsp. cinnamon
¼ tsp. freshly grated nutmeg
1 tablespoon butter, cut into 4 small pieces
1 egg white, beaten
2 tablespoons Maple Syrup
Directions
1
Place flour, sugar, salt in food processor and pulse twice to combine. Scatter butter pieces over top and pulse 12-15 times until mixture resembles coarse cornmeal. Continue to pulse, adding water through the feed tube, until the dough holds together, about 8-10 pulses.
2
Turn the dough out onto a piece of plastic wrap and divide into 2 equal pieces. Flatten each into 3” rounds and wrap in plastic wrap and refrigerate for an hour (or kept frozen for up to a month)
3
Preheat oven to 400 degrees and adjust oven rack to middle position. Working with 1 piece of dough at time, roll out disc to 7” circle between two pieces of lightly floured parchment paper. Slide the 2 dough rounds, still between parchment paper, onto baking sheet and refrigerate for 20 minutes.
4
Toss the apple slices with sugar, lemon juice and spices in a bowl. Remove dough round from refrigerate and discard top sheet of parchment. Stack the apple slices in a circular wall, then fill center with smaller apple slices, leaving 1-½” inch border of dough around the edge. Fold the dough over the apples, pinching dough together every 1 -2 inches to form “pleats”.
5
Light brush the dough with egg white and sprinkle with sugar. Dot tarts with butter pieces. Bake for 35-40 minutes, until tarts are golden brown and apples are tender.
6
Brush apples with maple syrup and let tarts cool on wire rack for 10 minutes and serve warm with ice cream or at room temperature.
