apple almond tartlets

Yesterday, I went apple picking, and I came home with lots of apples! I used them to make apple almond tartlets.

Apple Almond Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

For filling:
1 1/4 c. blanched slivered almonds
1 c. sugar
2 large eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
6 tbs. unsalted butter, room temperature
3 apples, peeled, cored, cut into thin slices
Apricot jelly

Combine almonds, 3/4 c. sugar, eggs, extracts, and salt in processor. Blend until soft paste forms. Add 4 tbs. butter, blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.

Meanwhile, stir apples and remaining sugar in large bowl.

Overlap apples in concentric circles atop filling. Melt 2 tbs. butter; brush over apples. Sprinkle with sugar.

Bake tarts 25 to 30 minutes, until apples are tender. Transfer to a rack. Stir preserves over low heat until melted. Strain into small bowl; brush over apples. Cool.

Tartlets are best eaten the day after they are made.