First prepare your quick puff dough. Flour, soft butter, and
salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go
together in a separate cup. Turn mixer on low and slowly pour water into flour
mixture. Then add your cold cubed butter and mix for 10 seconds- it is
important to finish this dough by hand.
Remove dough from mixer onto a work surface (you should have
large chunks of butter and dough should appear dry but it is good! Don’t add
any more water).
Form the dough together. Wrap and rest dough for 1 hour in
Once dough has rested, roll out onto a floured surface into
a long rectangle. You’ll need to roll into 3 book folds as shown in the
pictures above. If your kitchen is warm, you may need to chill the dough in
between folds to keep the butter warm.
After you’ve laminated the dough, place it back in the
fridge while you prepare your apples.
Peel and slice 3 green apples with a mandolin to get the
best results. Place sliced apples in a large bowl and sprinkle lemon juice over
top. Toss the apples in the lemon juice with your hands so it coats each apple.
Microwave butter until melted, set aside. Microwave apricot
jam and water for about 30 seconds. Whisk until smooth, microwave longer if not
melted together. Set aside. Get 2 pastry brushes ready.
Line two sheet trays with parchment paper.
Roll dough out on a clean worksurface to 1/4 ‘’ thickness.
Get a large circle cutter to cut 16 rings out of the dough. You may reroll the
dough once during the process, and discard the rest.
Use a fork to dock the circles all over.
Fan apple slices around each circle. You can see in the
pictures above that I start on the left side and work my way around. Once
you’ve completed all the tarts with apples, brush melted butter over top of
each tart. Next, sprinkle sugar over the melted butter. Place sheet trays in
the freezer while oven is preheating.
Preheat oven to 350 degrees F. Bake tarts for 30 minutes,
rotating pans half way through. The tarts should have risen and appear flakey
and golden brown throughout.
Once tarts are out of the oven, brush each one with apricot
jam. Let tarts cool at room temp, or serve immediately. Store in an airtight container at room temp for 3 days! Enjoy!