Apple Raspberry Tartlets

Chef Izabella (3 years old in these pics) loves to help me make tartlets. All things miniature are fun. These are yummy too! And super easy.

Makes 10
You'll Need: 15 oz store bought pie dough (2 pie crust rounds, thawed), all-purpose flour (for work surface), 3 gala apples, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 tsp ground cinnamon, pinch freshly grated nutmeg, 1/2 cup raspberry jam, 2 Tbsp water (separated into 1 Tbsp increments), 1 egg, creme anglaise (optional, recipe follows)

 How to Prepare Tartlets: Line 2 baking sheets with parchment paper and set aside. Preheat oven to 425 degrees F. Remove the pie dough from the refrigerator and let it sit at room temperature for 15 minutes prior to using it. Flour a work surface. Place the dough on the floured surface. Flip the dough, so both sides are lightly covered with flour. Strategically place your 4 to 4 1/2 “ biscuit cutter on the dough and cut out as many circles as possible. Re-roll excess dough and cut out more rounds. Set rounds aside; do not stack. Place the dough rounds on the parchment lined baking sheets about 1 1/2 to 2 inches apart. In a small bowl mix the jam and 1 Tbsp water. Using a pastry brush, brush the jam mixture onto each dough round. Cut apples in half and core. We use our melon-baller to core the apples. Peel apples if desired. We like the extra red color they add by leaving the skins on. Thinly slice the halved apples, width wise. Or use a mandolin to get really thin slices (make sure to use the safety guard on mandolin). In a medium preparation bowl, mix the sugars, cinnamon and nutmeg. Pour half of the sugar mixture over the apples and gently toss them. Evenly place about 4-5 slices of apple on each round. Fan them out or layer them, however you’d like. Sprinkle the remaining sugar mixture over all the tops of the apples. Whisk the egg and 1 Tbsp water. Using a pastry brush, lightly brush the egg wash on outer edge of pastry (beyond the apples) for a nice golden look. Place in oven for 10-14 minutes until lightly golden brown. Remove from oven and carefully transfer to a cooling rack. Add a dollop of creme anglaise if desired. Enjoy.

Creme Anglaise Ingredients:
1 cup Heavy Whipping Cream
1-2 Tbsp granulated sugar
How to Prepare: Whip cream with a whisk or electric mixer. Once you have soft peaks, sprinkle sugar over cream. Whip up until you have slightly firmer peaks. Transfer to a piping bag or a plastic baggie. If using a plastic baggie, cut the lower corner of the bag and pipe the cream on. Or just spoon the cream on top of the pastries.

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