Rosy Apple-Pecan Tartlets
Servings 8 Tartlets
Ingredients
- 1 14.1-ounce package refrigerated pie dough (2 sheets)
- 2 large eggs divided
- ¾ cup lightly toasted pecan halves
- ¼ cup plus 2 tablespoons unsalted butter softened
- ¼ cup plus 2 tablespoons granulated sugar
- 1 teaspoon apple pie spice
- 1 teaspoon ground cinnamon
- Vs teaspoon kosher salt
- 1 large egg white
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large Honeycrisp apples quartered and seeded
- ½ cup apple jelly
- 2 tablespoons water
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unfold pie dough. Using a 4½-inch round cutter, cut 8 rounds from each dough.
- Transfer each round to a 3¾-inch removable-bottom fluted tartlet pan. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough . Using a fork, prick bottom of each tartlet dough .f'times. Place tartlet pans on prepared baking sheet.
- Freeze for 15 minutes.
- In a small bowl, lightly whisk 1 egg. Brush a thin layer of beaten egg onto tartlet dough. Top each with a sheet of parchment paper, let ting ends extend over edges of pans. Add pie weights.
- Bake for 12 minutes. Let cool completely on ·a wire rack. Carefully remove parchment and weights. Reduce oven temperature to 375°.
- In the work bowl of a food proces sor, pulse pecans until finely ground.
- In a medium bowl, beat together butter, sugar, apple pie spice, cin namon, and salt with a mixer at medium-low speed until creamy. Add egg white and remaining 1 egg, beating until incorporated. Using a rubber spatula, scrape sides of bowl.
- With mixer at low speed, add ground pecans, flour, and vanilla extract, beat ing until well combined. Divide pecan filling among prepared tartlet pans, smoothing tops with an offset spatula.
- Using setting #2 on a French mandoline, thinly slice apples. Using a sharp knife, cut into ¾-inch-l ong slices. Place apples in a microwave-safe bowl, and cover with a damp paper towel. Microwave for 30 seconds so apples are easily pliable. Arrange apples on top of pecan filling in a rose pattern, peeling edges up.
- Bake on bottom rack of oven for 15 minutes . Cover with foil, and bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes more. Let cool completely on a wire rack.
- Just before serving, carefully remove tartlets from pans. In a small microwave-safe bowl, stir together apple jelly and 2 tablespoons water. Microwave on high until smooth, approximately 30 seconds . Brush onto tartlets. Serve immediately .
