- 2 c flour
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 sticks cold butter cut into
- ½ inch cubes
- 2 egg yolks
- ¼ c milk
Apple Cinnamon Filling:
- 2 med to large apples
- 7 tbsp packed dark brown sugar
- 1 ½ tsp freshly squeezed lemon juice
- ½ tsp cinnamon
- 2 pinches salt.
Assemble the tarts:
- flour, for rolling the dough
- 1 egg
- 1 tsp water
- ¾ c powdered sugar, sifted
- 2 tbsp reserved apple cinnamon filling juices
- 2 tsp lemon juice
- 2 tsp milk
- Place all these ingredients together and whisk together. Using a spoon drizzle over each pastry.
To make the dough:
Combine dry ingredients.
Add the butter and work in with fingers. Work until you have pea size pieces.
Whisk the egg and milk together and add to dry mixture.
When combined divide into two equal portions and wrap with plastic and chill for an hour.
To make the filling:
Peel and cut apple into bite size pieces.
Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved.
Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle.
Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes.
Drizzle with glaze when warm and serve.