Individual Honeycrisp Apple Tarts
With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.
Recipe Summary test
There are many things I love about this adorable apple tartlet, but my favorite thing doesn't have anything to do with the taste, texture, or appearance. It's the fact that we're creating a professional-looking apple pastry without having to slice apples, thanks to our trusty potato peeler. By building this tart with thin ribbons of apple, we're able to unlock a ton of flavor, in a very visually enticing way, as well as achieve what I think is the perfect cooked apple texture.
On second thought, I guess my "favorite thing" does have something to do with the taste, texture, and appearance after all. Any baking apple will work for this recipe, but Honeycrisp really works well. They are generally nice and large, and their natural sweetness means we don't have to use a lot of sugar. By the way, feel free to use a lot of sugar. If you want something sweeter and more syrupy, you can easily double the amount, and the rest of the technique should work out the same.
If you're not into fun-sized apple tarts, I'm guessing this 'peel and coil' method would work for a standard size tart pan, but I've never tried that myself. If you do, please report back. But, no matter what size pan or ramekin you use, I really do hope you give this a try soon. Enjoy!
If you don't have a pastry cutter, just place your ramekin over the dough and trace around with the tip of a knife.
You can use any other pie apple, such as Granny Smith. You'll probably use one apple per pie, maybe one and a half.