• Preparation Time 20 minutes, plus chilling time
  • Baking Time 35 minutes
  • Makes 12 tarts
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • ½ tsp salt
  • ½ cup well-chilled Crisco® All Vegetable Shortening
  • 3-6 tbsp ice cold water
  • Apple Topping
  • 2 medium unpeeled apples, cored and thinly sliced into 1/4” (0.5 cm) pieces
  • ¼ cup packed brown sugar
  • 1 tsp lemon zest
  • ¼ tsp cinnamon
  • 2 tbsp butter, cut into ¼” (.5 cm) pieces

Serving Size: 12 tarts

Directions

Serving Size: 12 tarts

  • Mix flour and salt in a large mixing bowl.
  • Cut chilled shortening into ½” (1 cm) cubes. Work in shortening cubes into flour mixture using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  • Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  • Shape dough into a ball. Flatten ball into ½” (1 cm) thick round disk.
  • Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  • Topping: Combine apples, brown sugar, lemon zest and cinnamon in a medium bowl.
  • Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • Roll dough on a lightly floured surface to a ¼” (.5 cm) thickness. Using a 4 ½” (11 cm) cookie cutter, cut out 12 circles. Place on prepared baking sheet. Arrange apple slices evenly over the pastry. Dot apples with butter.
  • Bake in preheated oven 30 to 35 minutes until golden brown. Cool on wire cooling rack.

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