Apple Tartlets (with cupcake pan or tartlet pans!)

Instructions

Prepare the tart shells:

In a medium bowl, combine the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
1 1/4 cups (150 grams) flour, 1/4 cup (50 grams) granulated sugar, 1/2 teaspoon salt, 1/2 cup (113 grams) unsalted butter
In a separate bowl, whisk the egg yolk, vanilla, and milk, then add to the dry ingredients and stir until a crumbly dough forms.
1 large egg yolk, 1 teaspoon vanilla extract, 1 tablespoon milk
Use a dough scraper or your hands to fold the dough over onto itself a few times then give it a few gentle kneads. When properly mixed the dough will be crumbly but should hold together when squeezed. If the dough feels wet or it's difficult to handle, wrap it in plastic and chill for about 2 hours before using.
Grease 4 non-stick mini tart pans with removable bottoms OR grease 9 cavities of a non-stick cupcake pan.
To make the tartlet pan tarts - place 91 grams of the dough in the pan. Press up the sides and evenly over the bottom of the pan. Do the same with the other pans.
To make cupcake pan tarts, use 40 grams of dough per cavity. Press it evenly up the sides and over the bottom.
Prick (dock) the crust all over with a fork and place the pans in the fridge for at least 45 minutes; freeze for 15 minutes; or cover and refrigerate for up to 3 days. If you’re chilling them for 45 minutes, you can go ahead and start with the filling recipe below. When you’re done with the filling, come back up here.
Towards the end of the chill time, preheat the oven to 375 °F (190 °C) and place a baking sheet large enough to fit the pans in the lower third of your oven.
After 45 minutes of chilling or 15 minutes or freezing, place the tartlets directly onto the hot baking sheet and bake.
Bake the cupcake pan tarts for 15-17 minutes or until golden around the edges, and the center bottom doesn’t look wet. That part won’t get browned. It’s fine if it cracks and puffs up a little. The tartlet pan tarts should be baked for 18-22 minutes, rotating halfway through if you notice them browning too quickly in certain areas until the sides are nicely browned and the bottom has browned a bit.
Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for at least 30 minutes or overnight.

Make the filling:

Melt the butter in a medium/large saucepan over medium-high heat.
3 tablespoons (42 grams) unsalted butter
Add the chopped apples, brown sugar, lemon juice, cinnamon, vanilla, nutmeg and salt and stir until everything is well combined.
3 cups (375 grams) apples, 6 tablespoons (75 grams) brown sugar, 1 tablespoon lemon juice or water, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons vanilla, 1/4 teaspoon nutmeg, 1/8 teaspoon salt
Lower the heat to medium and cook the apple mixture for about 7 minutes or until the apples are tender.
In a small bowl, mix the cornstarch with the water to create a slurry.
1 tablespoon + 1 teaspoon (11 grams) cornstarch, 2 tablespoons water
Add the slurry to the apple mixture and stir well. Continue cooking at medium for another 1-3 minutes or until the mixture thickens. If it thickens immediately, take it off the heat immediately.
Set aside to cool. It should be room temp or cold before adding it to the cooled tart shells.

Assemble and bake:

About 20 minutes before you’re ready to bake to assembled tarts, preheat the oven to 350 °F (175 °C). Place the baking sheets back in the oven in the same position as for the crusts.
Scoop about 53 grams (slightly less than 1/4 cup) of apple filling into each cooled cupcake tart crust OR about 1/2 cup (90-110 grams) of filling into each cooled mini tart pan crust. Don't overfill!
Bake the mini tart pan tarts for 13-16 minutes and the cupcake tart pan tarts for 15-17 minutes. They won’t bubble around the edges like with apple pie. The filling will firm up as it cools. The crusts will have browned a bit more but not even be close to being burned.
Let cool completely in the pans, about 1 hour, and then chill the tarts in their pans for at least 3 hours. This is needed to firm them up. You can also pop them in the freezer once they’re cool enough to not release a bunch of condensation. Once they’re thoroughly chilled, use a sharp knife to run along the edge of the cupcake pan tarts. They’ll come out easily. For the mini tart pan tarts, you can just easily remove the side and bottom pieces.
Add any optional toppings you've decided on, like vanilla ice cream and/or caramel sauce!
Cover and refrigerate for up to 3 days.

Notes

For the flour, you can use all-purpose flour or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour.
You might need up to another tablespoon of milk to get the dough together. If it's too dry with 1 tablespoon of milk, add a teaspoon at a time rather than dumping in another full tablespoon.
If you use coconut sugar, your filling will be darker than mine.
Crust adapted from here.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Apple Tartlets (with cupcake pan or tartlet pans!)

Ingredients

Crust:

Filling:

Optional topping:

Instructions

Prepare the tart shells:

Make the filling:

Assemble and bake:

Notes

Nutrition