Graham cracker crumbs and a luscious pastry cream form the base for this sumptuous sweet that is crowned with thin slices of apple, the star of fall produce and this photogenic dessert.
Apple-Pecan Tartlets
Serves: 6
Ingredients
- 1 cup graham cracker crumbs
- ½ cup finely ground toasted pecans
- ¼ cup plus 2 tablespoons granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Pastry Cream (recipe follows), cold
- 3 tablespoons unsalted butter
- 1 small organic Pink Lady apple, very thinly sliced*
Instructions
- Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Place 6 (3-inch) removable-bottom fluted tartlet pans on prepared baking sheet. Spray tartlet pans with cooking spray.
- In a medium bowl, stir together graham cracker crumbs, pecans, ¼ cup sugar, and cinnamon. Stir in melted butter. Divide mixture among prepared tartlet pans (approximately ¼ cup per pan), pressing into bottom and up sides.
- Bake until golden brown, 18 to 20 minutes. Let cool completely on a wire rack.
- Spread desired amount of cold Pastry Cream into each cooled tartlet shell. Carefully remove tartlets from pans.
- In a large saucepan, melt 3 tablespoons butter over medium heat. Add apple slices and remaining 2 tablespoons sugar to skillet. Cook until apple slices are slightly softened and pliable but not mushy, 3 to 4 minutes, using tongs to gently move apple slices in pan to coat well with sugar mixture. Remove from heat and let cool in pan for 10 minutes.
- Allow excess sugar mixture to drip from apple slices before arranging in desired pattern atop tartlets. Serve immediately or place in a covered container, refrigerate, and serve within 2 hours.
Notes
*For best color, organic apple is recommended. We used a mandoline to slice apple very thinly and evenly.
Make-Ahead Tip: Tartlets without the apple slices can be prepared up to 8 hours in advance, placed in a covered container, and refrigerated until needed. Top with apple slices before serving, but no more than 2 hours in advance.
Kitchen Tip: Use a ¼-cup metal measuring cup to press graham cracker mixture into tartlet pans.
Make-Ahead Tip: Tartlets without the apple slices can be prepared up to 8 hours in advance, placed in a covered container, and refrigerated until needed. Top with apple slices before serving, but no more than 2 hours in advance.
Kitchen Tip: Use a ¼-cup metal measuring cup to press graham cracker mixture into tartlet pans.
Pastry Cream
Serves: Approximately 2 cups
Ingredients
- ¾ cup whole milk
- ¾ cup heavy whipping cream
- ¼ teaspoon fine sea salt
- 4 egg yolks
- ¼ cup granulated sugar
- 2 tablespoons plus 2 teaspoons cornstarch
- 3 tablespoons cold unsalted butter, cut into 10 pieces
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, stir together milk, whipping cream, and salt over medium heat; cook until edges begin to bubble, stirring as needed.
- While milk mixture comes to a simmer, in a medium bowl, whisk together egg yolks and sugar. Whisk in cornstarch.
- Slowly add hot milk mixture, ¼ cup at a time, to egg mixture, whisking constantly to combine. When all milk mixture has been added, return mixture to saucepan. Cook over medium-low heat, stirring constantly until mixture begins to thicken and coats the back of a wooden spoon, 2 to 3 minutes. Remove saucepan from heat. Stir in butter and vanilla extract until smooth.
- Strain pastry cream through a fine-mesh sieve into a small bowl to make extra smooth, if desired. Cover pastry cream with plastic wrap, pressing plastic wrap directly onto surface to prevent a skin from forming. Slightly vent to allow steam to escape. Refrigerate until cold and use within 3 days.
