Print

Apple Tartlets with Almond Crunch Topping

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vanilla Cream Tarts with Fresh Raspberries are the perfect combination of creamy, smooth vanilla custard, a crisp tart shell, and the bright, juicy freshness of raspberries. These tarts are visually stunning and deliciously refreshing, making them the ideal dessert for a special occasion or a treat to enjoy on a warm day.

Ingredients

For the Crust:

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 egg yolk

1–2 tablespoons ice water (as needed)

For the Apple Filling:

2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for thickening)

For the Almond Crunch Topping:

1/4 cup sliced almonds

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted

1 tablespoon all-purpose flour

Instructions

  1. Prepare the Tartlet Crust:
  2. Preheat the oven to 350°F (175°C).
  3. In a food processor, I combine the flour, powdered sugar, and salt. I add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  4. I add the egg yolk and pulse a few more times, then slowly add ice water, one tablespoon at a time, until the dough comes together.
  5. I turn the dough out onto a lightly floured surface and press it into a disc. After wrapping it in plastic wrap, I chill it in the refrigerator for at least 30 minutes.
  6. Once chilled, I roll the dough out and cut it into small rounds to fit into mini tartlet pans or a muffin tin. I press the dough into the pans and refrigerate again for 10 minutes to prevent shrinking.
  7. I bake the tartlet crusts for 10-12 minutes or until golden brown. After baking, I let them cool while I prepare the filling.
  8. Prepare the Apple Filling:
  9. In a bowl, I combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. If I want a thicker filling, I can stir in the cornstarch.
  10. I toss the apples in the mixture until they are evenly coated and set them aside.
  11. Make the Almond Crunch Topping:
  12. In a small bowl, I mix together the sliced almonds, sugar, melted butter, and flour until the almonds are evenly coated and the mixture is crumbly.
  13. Assemble the Tartlets:
  14. I spoon the apple filling into the cooled tartlet shells, filling each one generously.
  15. I sprinkle the almond crunch topping over the apples, covering them evenly with the almond mixture.
  16. Bake the Tartlets:
  17. I bake the assembled tartlets in the preheated oven for 20-25 minutes, or until the apples are tender and the almond topping is golden brown and crisp.

Notes

Store these tarts in an airtight container in the refrigerator for up to 2 days.,For variations, try using other fresh berries like strawberries, blueberries, or blackberries for a colorful mix.

Nutrition

Find it online: https://yumntasty.com/apple-tartlets-with-almond-crunch-topping/