Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2013
Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling scraps. Fit into muffin cups; refrigerate for 30 minutes.
Meanwhile, peel, quarter and core apples. Cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.
Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.
Bake in bottom third of 375°F (190°C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.
Run knife around edges of tarts to release. Let stand in pan on rack for 10 minutes; remove from pan and let cool.
Nutritional facts per tartlet: about
- Fibre 2 g
- Sodium 117 mg
- Sugars 16 g
- Protein 4 g
- Calories 283.0
- Total fat 15 g
- Potassium 93 mg
- Cholesterol 29 mg
- Saturated fat 8 g
- Total carbohydrate 35 g
- Iron 9.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 2.0