Published September 1, 1999.
For our free-form apple tartlet recipe, we started with a combination of Granny Smith and McIntosh apples, sliced thin enough to cook through in a short amount of time. Then we tossed the slices with lemon juice, sugar, and cinnamon, and sprinkled them with more sugar halfway through baking to retain moisture. Cream cheese gave the dough for our apple tartlet recipe a sturdy yet tender texture.
The amount of cream cheese and butter used in this dough makes it soft and delicate. For easiest handling, make sure that these ingredients are cold and that your kitchen is cool. Serve the warm tartlets with a scoop of ice cream or with lightly sweetened whipped cream.
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