MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fine Apple Tarts
Categories: Tarts
     Yield: 12 Tarts

MMMMM---------------------------PASTRY--------------------------------
 1 3/4 c  Flour
     1 tb Sugar
   3/4 ts Salt
   1/2 c  Butter
     1    Egg
     4 tb Water

MMMMM--------------------------FILLING-------------------------------
     2    Apples
     1 tb Sugar (1/4 ts per tart)
   1/2    Orange; zest of

MMMMM-------------------------GARNISHES------------------------------
     1 tb Butter
     1 tb Orange juice; (1/4 ts per
          -tart)
          Powdered sugar

 Preheat the oven to 425 F.

 Make The Pastry:

 Put the flour, sugar, and salt in a large bowl. Stir to combine. Chop
 the butter into small pieces. Work the butter into the flour mix
 until a fine meal forms. Add the egg. Add the water 1 tb at a time.
 Using your hands and/or a spoon, work the mix until it holds its
 shape as a ball. It will still feel dry to the touch.

 While the pastry rests in the fridge or at a cool room temperature,
 peel, core, and slice the apples into rounds.

 Roll Out The Pastry:

 Using a pastry cutter or drinking glass, cut circles. I used a 2-5/8"
 (68 mm) pastry cutter to make nice little tarts. Make sure you have
 an even number of circles so that you have bottoms and lids.

 Grease your pan. Lay out the bottom pieces. I used my handy mince pie
 pan to make a batch of 12. You can easily make these pies on a baking
 sheet by shaping the top piece of pastry over a mound of seasoned
 apple. (You can also make more pies from this amount of pastry and
 filling. I had both leftover.)

 Fill Each Pie With Apple Rings:

 Given the proportions of my mince pie pans, I ended up breaking my
 rings a bit. Season each tart with 1/4 ts sugar and grated orange
 zest.

 Place A Lid On Each Pie:

 Push down the edges of the pastry to seal. Poke a few air-holes in
 the lid with with a fork.

 Bake tarts for 15 minutes until golden brown. (Check them at 10
 minutes and see how they're faring.)

 While the pies are baking, let 1 tb butter sizzle to a golden brown
 in a small sauce pan.

 When the pies are out of the oven and on a cooling rack, open the
 lids with a butter knife and pour 1/4 ts orange juice into each pie.
 Replace the tops and brush with brown butter.

 Sprinkle with powdered sugar before serving.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2017/10/01/to-make-fine-pippen-tarts/>

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