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Apple-Walnut-Currant-Tarts

Apple Walnut Currant Tartlets

The Sugar Coated Cottage
Apple Walnut Currant Tartlets. Crisp, tart apples, toasted walnuts and chewy currants make for an excellent descent into Fall! Did I mention cinnamon whip?
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert, Pie
Servings 4 tartlets

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

Instructions
 

  • Pre heat oven to 375 degrees F
  • CRUST:
  • In food processor add flour, salt, sugar, cinnamon and pulse to mix.
  • Add in butter pieces at a time, pulse until crumbly.
  • Slowly add in ice water while pulsing until pea size crumbles form.
  • Pour onto plastic wrap and press together to form dough.
  • Wrap and refrigerate for at least one hour.
  • FILLING:
  • Place all ingredients in a bowl and mix.
  • CINNAMON WHIP:
  • Whip heavy whipping cream and cinnamon until fluffy whipped cream forms. Chill until ready to use.
  • ASSEMBLY:
  • 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.
  • Once all tartlet dishes are crusted, make dough strips to cover the tops of the tarts. Lay over the tops of the filled tartlets.
  • Place tarts on cookie sheet and back 35 minutes or until crust is golden brown.
  • Cool until just warm. If not eating right away refrigerate and warm when ready.
  • To garnish place dollop of whipped cream on top, drizzle with favorite caramel sauce and sprinkle with walnuts.
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