These rosemary apple hand tarts make individual apple pies that are simple, subtly flavored, and sophisticated. Even better, you don’t have to share yours. Not with anyone.
Rosemary apple hand tarts are essentially individual apple pies that are nestled in a rich, flaky pie rust. A hint of rosemary in the tartly sweet filling and the refined smokiness of lard in the flaky crust lend a subtle savory note to the tarts. The best part? You don’t have to share yours. With anyone.–Angie Zoobkoff
Rosemary Apple Hand Tarts
- Quick Glance
- 1 H, 15 M
- 6 H, 30 M
- Makes 6 hand tarts
- For the crust
- 1 1/4 cups (150 grams) all-purpose flour, plus more for the work surface
- 1/4 teaspoon fine sea salt
- 1/3 cup (68 grams) cold lard
- 4 to 5 tablespoons (60 to 75 ml) cold water
- For the apple filling
- 1 1/2 pounds (680 grams) mixed apples, peeled, cored, and sliced between 1/8 and 1/4 inch thick (the author suggests a mix of Honey Crisp and Mutsu but any varieties you fancy will work)
- Juice of 1 lemon (about 2 tablespoons)
- 1/3 cup (65 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1/2 to 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 3 dashes Angostura bitters
- 1 large egg, lightly beaten
- Demerara or turbinado sugar, for sprinkling
- Make the crust
- 1. Whisk together the flour and 1/4 teaspoon salt in a bowl. Work the cold lard into the flour with a rubber spatula, smearing and combining the lard and flour until everything is mostly combined but some small, pea-sized lumps of lard remain. (Alternatively, use a food processor to pulse together the ingredients.) Stir in 4 tablespoons (60 ml) water with a fork and then squeeze a small handful of the dough in your palm; if it’s crumbly, stir in the remaining 1 tablespoon (15 ml) water.
- 2. Turn the dough out onto a lightly floured work surface. Smear the dough with the palm of your hand across the work surface 3 or 4 times so that it comes together. Pat the dough into a round, then wrap it in plastic wrap and chill for at least 1 hour.
- Make the apple filling
- 3. In a medium saucepan, combine the apples, lemon juice, granulated sugar, flour, rosemary, cinnamon, cloves, nutmeg, bitters and 1/2 teaspoon salt. Cook over medium-low heat, stirring occasionally, until the apples are slightly softened and the mixture has thickened, about 10 minutes. (If toward the end of the 10 minutes the mixture looks a touch dry, simply add a few drops of cold water.) Remove from the heat and let cool.
- Assemble the rosemary apple hand tarts
- 4. Roll the dough out on a lightly floured work surface with a lightly floured rolling pin into a large round about 1/4 inch thick. Using a small plate or cookie cutter, cut out six 5-inch (13-cm) rounds. Transfer the rounds to the lined baking sheet.
- 5. Divide the apple filling evenly among the rounds, generously mounding it in the center of each piece of dough. (You may have extra apple filling. Reserve it for stirring into oatmeal or just enjoy it by the spoonful.) Fold the edge of the dough over the filling, overlapping it as needed. Brush the edge of the dough with some of the egg wash then sprinkle with the demerara sugar. Repeat with the remaining tarts. Chill the filled tarts for at least 30 minutes to firm up.
- 6. Preheat the oven to 350°F (177oC). Line a baking sheet with parchment paper.
- 7. Bake the tarts until the crust is golden brown and the filling is bubbling, 25 to 35 minutes. Let the tarts cool completely on a wire rack before serving.