APPLE CRISP TARTS

Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size.
Serve warm with vanilla ice cream for an even more scrumptious dessert.

HANDS-ON TIME
35 minutes
TOTAL TIME
2¼ hours
MAKES
12 tart

INGREDIENTS:

TARTS:

• 1 batch Sour Cream Tart Pastry (recipe opposite)
• 2 Cortland apples (about 450 g)
• ¼ cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tsp lemon juice
• ¼ tsp cinnamon
• Pinch of salt

CRUMBLE TOPPING:

• 1 cup quick-cooking rolled oats (not instant)
• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• ¼ tsp nutmeg
• ⅓ cup butter, melted

DIRECTIONS:

TARTS:

1. On a lightly floured surface, roll out pastry to generous ⅛-inch (3 mm) thickness.
2. Using a 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps.
3. Fit the circles into muffin cups and refrigerate for 30 minutes.
4. Peel and quarter the apples. Cut each quarter lengthwise into thirds and thinly slice each third crosswise.
5. Toss together the apples, sugar, flour, lemon juice, cinnamon, and salt.
6. Divide the apple mixture among the tart shells.

CRUMBLE TOPPING:

1. In a small bowl, whisk together oats, brown sugar, flour, and nutmeg.
2. Stir in the melted butter until combined.
3. Sprinkle the crumble topping over the apple filling.

BAKING:

1. Bake on the bottom rack in a 375°F (190°C) oven for 40 to 45 minutes, covering with foil if topping darkens too quickly.
2. Once pastry and topping are golden and filling is tender, remove from oven.
3. Run a knife around the edges of tarts to release.
4. Let the tarts cool in the pan on a rack for 10 minutes.
5. Transfer the tarts to a rack and let them cool completely.

NUTRITIONAL INFORMATION (PER TART):

• Calories: about 283
• Protein: 4 g
• Total fat: 15 g (8 g saturated fat)
• Carbohydrates: 35 g
• Fiber: 2 g
• Cholesterol: 29 mg
• Sodium: 117 mg
• Potassium: 93 mg
• % RDI: 2% calcium, 9% iron, 8% vitamin A, 2% vitamin C, 13% folate.