Mini Apple Tarts
Baking with your kids made easy! These tarts come together as simply as a quick pie dough and a fruity filling - just process, roll, fill, and bake!
- 2.5 cups (300 g) whole wheat flour
- 1 cup (120 g) all-purpose flour
- 1 teaspoon kosher salt
- ⅔ cup (150 g) cold plant-based butter, cut into pats
- ¾ cup (180 g) water
- 6 medium (900 g) golden delicious apples, cored, quartered
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt, optional
- 1 cup (240 ml) apricot jam, mixed with 1/4 cup water
1. Preheat oven to 350°F. For the tart dough, place both flours, and salt into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 3-4 times to combine ingredients. Remove the lid, add the butter evenly over the mixture, and secure the lid. Pulse 6-8 times or until butter has broken down evenly with the mixture.
2. Remove the lid and pour water evenly over the mixture. Pulse an additional 15-20 times or until dough ball forms. Remove to a lightly floured surface and knead until dough begins to come together. Cut into 4 separate pieces and cover with a kitchen towel.
3. Working with one piece at a time, roll out into thin sheets about 1/8" thick (12x16") and press into small tart pans, or muffin tins, cutting excess dough from the top. Place finished tart molds in the refrigerator and for 1-2 hours.
4. While the tart dough chills, set up the Food Processor Work Bowl with the Thick Slicing Blade and secure the lid. Process apples one or two at a time in the Small Food Chute, using the Small Food Pusher to assist, until all apples are sliced. Remove to a separate bowl and toss with the cinnamon, and a pinch of salt if desired. In a separate small bowl, mix the apricot jam with water and set aside.
5. Once tart molds are chilled, place an even amount of the apple mixture into each, coming almost to the top of each tart. Top each with a dollop of apricot jam to keep them moist and to add a beautiful sheen to your tarts.
6. Place tarts into preheated oven and bake at 350°F for 25-30 minutes or until the tarts are golden brown and the mixture is cooked, rotating halfway through. Serve immediately, or chill before refrigerating or freezing.
These tarts can be made with a variety of different fruits - simply use what's in season and mix and match your favorite flavors. Drier fruits like strawberries, apples, and raspberries will bake well into the tarts, and more moist fruits like blueberry or pineapple may bubble out as they bake.