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Apple-Walnut-Currant-Tarts
The Sugar Coated Cottage

Apple Walnut Currant Tartlets

Apple Walnut Currant Tartlets. Crisp, tart apples, toasted walnuts and chewy currants make for an excellent descent into Fall! Did I mention cinnamon whip?
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 tartlets
Course: Dessert, Pie
Ingredients Method

Ingredients
  

  • CRUST:
  • 3/4 cup + 3 Tbsp all-purpose flour + more for rolling dough
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 tsp cinnamon
  • 7 tablespoons cold unsalted butter cut into pieces
  • 1 and 1/2 tablespoons ice water more if needed
  • FILLING:
  • 4 large apples peeled, cored and sliced 1/8 inch thick
  • 1 Tbsp lemon juice
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1/2 cup toasted walnuts
  • 1/2 cup currants
  • CINNAMON WHIP:
  • 3/4 cup heavy whipping cream
  • 3/4 tsp cinnamon

Method
 

  1. Pre heat oven to 375 degrees F
  2. CRUST:
  3. In food processor add flour, salt, sugar, cinnamon and pulse to mix.
  4. Add in butter pieces at a time, pulse until crumbly.
  5. Slowly add in ice water while pulsing until pea size crumbles form.
  6. Pour onto plastic wrap and press together to form dough.
  7. Wrap and refrigerate for at least one hour.
  8. FILLING:
  9. Place all ingredients in a bowl and mix.
  10. CINNAMON WHIP:
  11. Whip heavy whipping cream and cinnamon until fluffy whipped cream forms. Chill until ready to use.
  12. ASSEMBLY:
  13. Take dough out and cut into 4 equal parts. Roll out each on floured surface and lay into each tartlet dish so the bottom and sides are covered. Trim off excess.
  14. Once all tartlet dishes are crusted, make dough strips to cover the tops of the tarts. Lay over the tops of the filled tartlets.
  15. Place tarts on cookie sheet and back 35 minutes or until crust is golden brown.
  16. Cool until just warm. If not eating right away refrigerate and warm when ready.
  17. To garnish place dollop of whipped cream on top, drizzle with favorite caramel sauce and sprinkle with walnuts.

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