Rustic Free-Form Apple Tartlets

Published September 1, 1999.

A cream cheese dough, two kinds of apples, and a sprinkle of sugar during baking create a tart that combines a moist filling that is rich apple flavor with a tender but sturdy crust.

The Problem

Apple tartlets are easier to make than apple pie, but they have their problems:- The filling can dry out owing to the lack of a top crust, and the dough can be limp and tacky.

The Goal

A simple, free-form tartlet with moist, flavorful apples neatly contained by a supple dough that's easy to work with. We wanted to create a recipe that would be easy to put together, make use of readily available ingredients, and produce a dessert with a rich apple flavor, moist filling, and tender but sturdy crust.

The Solution

Start with a combination of Granny Smith and McIntosh apples, sliced thin enough to cook through in a short amount of time. Toss with lemon juice, sugar, and cinnamon, and sprinkle with more sugar halfway through baking to retain moisture. Use a delicate yet flavorful cream cheese dough, and, instead of making a large tart, create individual tartlets, which require less handling.

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