This is a variation of Press-Crust Pear Tart. I liked this cookie-taste crust, so I wanted to discover more variations. This time, I used half of ingredients from original recipe and made mini tarts using foil cups. It turned out as good as pear's.
(6 foil cups)
INGREDIENTS:
1/4 cup (1/2 stick) unsalted butter
1/2 cup all-purpose flour, plus more for your fingers
1/4 cup sugar, plus 2 teaspoons
1/2 large egg
1 1/2 apples, peeled,cored and thin sliced about a inch width
2 teaspoons ground cinnamon
2 tablespoons apricot jam
1/2 tablespoon fresh lemon juice
METHOD:
Heat oven to 350° F.
Cream the butter and 1/4 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the shifted flour until fully incorporated. The dough will be very soft. Push the dough into the foil cups with floured fingers to form an even crust. Arrange the apples, top to bottom. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 30-45 minutes; let cool.
Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart.
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