These adorable apple tarts are the simplest crowd-pleaser to throw together during the holidays.
There is a recipe for a homemade crust, but if you’re short on time, a ready made pie crust works just as well!
For the crust (if not using ready-made):
2 cups all-purpose flour, plus more for the work surface
¼ teaspoon kosher salt
2 tablespoons granulated sugar
14 tablespoons unsalted butter, chilled and cut into small pieces
3-4 tbsp. cold water
-OR- You may use one disc of store-bought ready made pie crust
Sugar for sprinkling (preferably Turbinado or large crystal variety)
Apple filling:
3-4 apples, roughly chopped
6 tbsp. sugar
1 tbsp. corn starch
1 tsp. cinnamon
½ tsp. nutmeg
½ stick of butter cut into cubes
2 tbsp. melted butter for brushing crust
8 " or 9" cast iron skillet – or you can use smaller 4” skillets like the ones pictured
Crust (if not using ready-made):
Heat oven to 400° F.
In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
Apple filling/assembly:
In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.
Serve warm.