DIRECTIONS Rustic Free-Form Apple Tartlets
INGREDIENTS Dough • 1 1/4 cups unbleached all-purpose flour • 2 tbsp granulated sugar • 1/4 tsp fine sea salt or table salt • 1 stick unsalted butter, cold , cut into 1/2‑inch pieces • 4 oz cream cheese, cold , cut into 1/2‑inch pieces • 2 tsp fresh lemon juice • 1–2 tbsp ice water Apple Filling • 1 1/4 lbs Granny Smith apples (about 3 medium) • 1 1/4 lbs McIntosh apples (about 3 medium) • 2 tbsp fresh lemon juice • 1/4 cup granulated sugar • 2 tbsp granulated sugar, for sprinkling Hillary has been making this recipe since it appeared in Cooks Illustrated in 1999. It is a fun recipe to make with kids because they can make their own tartlet. The cream cheese in the dough makes it easy to handle and works great with other fruits, too, depending on the season, like blueberries and peaches, or a combination! If you don’t have a food processor, you can make the dough with a pastry cutter. Make sure the butter and cream cheese are cold. Serve the tartlets warm with a scoop of vanilla ice cream. Makes 6 individual tartlets.
1. In food processor fitted with steel blade, pulse flour, sugar, and salt to combine. Add butter and cream cheese. Pulse 10–12 times until mixture forms small pebbles (it should not form a cohesive ball). Turn mixture into medium bowl. 2. Sprinkle lemon juice and 1 tbsp ice water over mixture. With rubber spatula, use folding motion to evenly distribute water and lemon juice into flour mixture until small portion of dough holds together when squeezed in palm of hand, adding up to 1 tbsp more ice water if necessary. (Mixture will look dry even after liquid is incorporated.)
3. Turn dough onto clean, dry work surface. Gather and gently press together into cohesive ball, then flatten into rough disk. With chef’s knife or dough scraper, cut dough into 6 equal pieces, shaping each piece into a disk about 3 inches wide. Place disks in single layer on flat dinner plate, wrap plate in plastic, and refrigerate until firm, about 30 minutes (can be refrigerated up to 2 days). 4. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until soft and malleable). Working one at a time, roll out disks between 2 sheets of lightly floured parchment paper into circles approximately 6 inches wide. Remove top layer of parchment and trim bottom layer of parchment into rectangles about 2 inches larger than dough. Stack rectangles with parchment on plate, cover plate with plastic wrap, and refrigerate while preparing fruit. 5. Adjust one oven rack to highest position and other rack to lowest position and preheat oven to 400 F. Peel, core, and cut apples into 1/4-inch-thick slices and toss with lemon juice, 1/4 cup sugar, and cinnamon. Arrange parchment-lined dough rounds in single layer on work surface. Arrange about 1 cup apple slices, thick edges out, in circular mound, leaving 1-inch border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape and compacting apples. Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets. 6. Bake tartlets until pale golden brown, about 15 minutes. Brush crust with beaten egg whites and sprinkle apples with remaining 2 tbsp sugar. Return tartlets to oven, switching positions of cookie sheets. 7. Bake until crust is deep golden brown and apples are tender, about 15 minutes longer. Cool tartlets on cookie sheets 5 minutes. Using wide metal spatula, remove from parchment and transfer to cooling rack. Cool additional 5 minutes and serve.
• 1/4 tsp ground cinnamon • 2 egg whites, beaten lightly
INSPIRATION CORNER Hannah Rinehardt
so she volunteers to assist in liver and kidney transplant surgeries any time there is an opportunity. All of this comes naturally to Hannah because she is driven by her passion for science and medicine. This summer, Hannah had only a few days off. Most of us would choose to spend the time vacationing or relaxing, but not Hannah. Instead, she returned to Ohio to volunteer at Flying Horse Farms, a camp for kids with serious illnesses, where she has worked and volunteered since she was in college at OSU. Hannah is one of those people who lights up a room with her curiosity and engagement, as I’m sure the campers can attest to.
We may be a little biased, but we are constantly amazed by our daughter Hannah. She is in her third year of general surgery residency at University of Pittsburgh Medical Center and works long hours (most weeks around 80 hours), with lots of overnight call shifts. When she isn’t at the hospital, she spends time working on numerous research projects or reading medical literature about upcoming rotations or surgeries. Hannah is very interested in transplant surgery,
Hannah lives by the observation of Mahatma Gandhi “that the best way to find yourself is to lose yourself in the service of others.”
3 Rinehardt Law | BeSmartLegal.com
Made with FlippingBook Ebook Creator