INGREDIENTS

For the homemade pie crust

  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cut into cubes
  • ¼ teaspoon salt
  • 6-8 tablespoons cold milk + more if needed

For the crumble topping

  • ½ cup (45g) rolled oats
  • ½ cup (64g) all-purpose flour
  • ¼ cup (50g) sugar
  • a pinch of salt
  • ¼ cup (57g) unsalted butter, melted

For the apple filling

  • 2 large apples (about 400g / 14oz), peeled, cored, and chopped into small pieces or cubes from The Shed
  • ¼ cup (50g) sugar
  • 2 tablespoons (20g) all-purpose flour
  • ½ tablespoon ground cinnamon
  • a pinch of finely grated nutmeg

INSTRUCTIONS

Make the pie crust

  1. Put the flour, salt, and butter in a food processor. If you don’t have a food processor, you could easily make the pie crust using a pastry blender, 2 forks, or knives to cut the butter into the flour.
  2. Pulse for about 10-12 times until the butter is the size of small peas.
  3. Add the milk and pulse a few times until the dough comes together, adding more milk if needed. Don’t overwork the dough.
  4. Gather the dough into a ball and divide it in two. Flatten each piece into 2 disks and wrap each one in plastic wrap and refrigerate for half an hour.

Make the crumble topping

  1. Put all the ingredients for the crumble in a bowl and stir with a spoon until everything is well-combined.
  2. Use your hands to make crumbles and clumps. I keep some small ones, too. Set aside.

Make the apple filling

  1. In a large mixing bowl, add all the ingredients for the filling and stir until everything is well-combined. Set aside.
  2. Meanwhile, preheat the oven to 390°F / 200°C.

Make the tartlet shells

  1. Take out one disk from the refrigerator and place it between 2 sheets of parchment paper. Roll the pie crust to about ⅛ of an inch thick (about 0.5 cm).
  2. Cut out circles. I used a 3.5-inch cookie cutter, but you could use a glass or even a lid from a jar.
  3. Place each pie cutout in a cavity of a cupcake pan. Gently press in the middle and the sides so that the dough fits. Then repeat the process with the other disk of dough.

Assemble & bake the tartlets

  1. Fill your pie crusts with the apple filling (about a heaping tablespoon in each). If there is any liquid in the bowl with your filling, make sure to leave it in the bowl so the pie crusts don’t get soggy.
  2. Sprinkle the crumble topping on top and bake for 25-30 minutes. The crust and the crumble topping should be a light golden brown.
  3. Remove from the oven and let the tartlets cool in the pan for about 15 minutes.
  4. Carefully remove the tartlets from the pan and transfer to a wire rack to cool completely.
  5. Enjoy!

Recipe by: pastrywishes.com