Name: Apple Tartlets
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 180 g all-purpose flour (1 ½ cups); 90 g cold butter (6 tbsp); 50 g sugar (¼ cup); 1 egg yolk; 1 pinch of salt; a little vanilla; if needed, 1-2 tbsp cold water; 2-3 apples (firm, e.g. Boskop or Elstar), approx. 300 g; 1 tbsp sugar; a little vanilla; 1 tsp lemon juice; 1 tsp cornstarch + 1 tbsp water; 60 g all-purpose flour (½ cup); 30 g sugar (2 ½ tbsp); 30 g soft butter (2 tbsp); ; powdered sugar

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FAQ

Apple Tartlets Questions

Can I use a different apple variety if I can't find Boskop or Elstar?

Sure, you can! Just pick a firm, slightly tart apple that holds its shape when sautéed, because the cubes only cook for about 5 minutes in the pan. Very soft apples tend to turn to mush and make the filling too wet for the little pastry cups.

Can I make the tartlets ahead of time?

Absolutely. The pastry dough and the crumble can both be made in advance and kept chilled, and the apple filling can be cooked a day ahead too. Just make sure the filling is completely cool before it goes into the cups, then assemble and bake when you're ready.

How do I store leftover tartlets, and do they stay crisp?

Let them cool completely, then keep them in a covered container in the fridge. The crumble is crispest on the day you bake them, as the apple filling slowly softens it over time. Dust with powdered sugar only right before serving so it stays pretty and doesn't dissolve.

Why is my pastry shrinking or turning tough?

That usually happens when the dough is worked too long or gets warm. Rub the cold butter in quickly and knead only until the dough comes together, then give it the full chill time. Cold butter and a gentle hand are what keep the base tender.

Why did my tartlets stick or fall apart when I took them out of the tin?

Most often the tin wasn't greased well enough, or the tartlets were lifted out while still piping hot. Get into every corner of the cups with the grease, and give the tartlets a few minutes to firm up. A thin knife run carefully around the edge helps too, you've got this!