Tuesday, February 22, 2011

Tarts on Tuesday ~

Your slice.  Do you like corners?

"My.  What a long post you have."

Easy peasy.  Nice and easy.  Though long winded in word.  It's the way I am. 

Tart dough.  Heaven forbid, I was just about out of powdered sugar, thus the granulated and powdered sugars in the same dough.  This makes more than the two tins shown.  Plan on making an extra little tart with the extra dough, say a cute 6" tart. You'll have almost a third dough leftover depending on how thick you line the tins.  Or toss it.  Or cut the flour by a third, the butter by a third, the sugars by a third and use one egg and one yolk.  Or just make as listed.  Options, options, always there are options. 

The ever forgiving tart dough ~

3 c. flour
1/2 c. powdered sugar
1/4 c. granulated sugar
Pinch salt
16 T. cold butter, diced 
2 eggs
  • Mix flour, sugars, salt in food processor, blend.
  • Add butter and cut in on pulse until pebbly.
  • Add the eggs and pulse until it just comes together.
  • Dump on a lightly floured counter and knead a few times if necessary.  Do not over knead.
  • Divide dough into halves to roll out.  There will be quite a bit of excess.
  • Roll out to 1/8"-1/6" thick to line pans.
  • Chill tart pans until ready to use.  I will do five to ten minutes in the freezer if I am to use them very soon, such as baking blind or par-baked shells

Parchment is your friend.  Par-baking for the caramel ganache tart.
Apple tart ~ oh, boy ~ yummers.

Pick your apples.  For pies I prefer a mix of Granny Smith and McIntosh.  For these quickie tarts, I used Granny Smith.  

The sugar and thickener ~

I use approximately 1/4 - 1/3 c. sugar for every two apples I use in tarts.  When I slice and arrange apples as I have in these apple tarts, each serving is a half an apple. Uh huh, I believe that is very generous.  This tart pan takes two apples. Sweetness is up to you, of course.  

I keep tapioca flour on the baking shelf.  I use a teaspoon per cup of sugar for apple tarts.

What this adds up to for this tart ~
(I had extra)

Sweet spinklings ~

1/3 c. sugar
Pinch salt
1/4 tsp. tapioca flour
Scant 1/4 tsp. cinnamon
1/4 tsp. freshly ground nutmeg.  

Is that oatmeal? 

I sprinkle some of the sugar/tapioca on the bottom of the tart, about a tablespoon.   Add struesel and nuts if you like.  I like.  :)
  • Add the apples halves that have been peeled, sliced to 1/4 tsp, fanned a little.  Eat the edges if you need to so that the apples can be laid out like falling dominos in the pan.
  • Sprinkle each apple with approximately 3/4 tablespoon sugar.  More if you like, you'll have enough.
  • Sprinkle optional streusel and nuts. 
  • Bake at 400 degrees for 35 minutes.

Delicious length

The tarts are laid out two by two, hurrah, hurrah


  1. Beautiful!! Looks so yummy and nice photo shots.

  2. Both tarts look great. Of course, I am drawn to the chocolate one because, well, it's chocolate. But the apple one is surely just as good!