Rosy Apple Tartlets
Serves: 24
 
Ingredients
  • 1⁄3 cup unsalted butter, softened
  • 1⁄4 cup confectioners’ sugar
  • 1⁄2 teaspoon fine sea salt, divided
  • 4 large egg yolks, room temperature and divided
  • 3⁄4 teaspoon vanilla extract, divided
  • 1 cup all-purpose flour
  • 1⁄4 cup unbleached cake flour
  • 1⁄4 cup water
  • 2 1⁄2 tablespoons granulated sugar
  • 2 1⁄2 tablespoons evaporated milk
  • 5 tablespoons apricot jam, divided
  • 24 Apple Roses (recipe follows)
  • 1 teaspoon cold water
Instructions
  1. Position oven rack in bottom third of oven. Preheat oven to 400°.
  2. In a large bowl, beat together butter, confectioners’ sugar, and 1⁄4 teaspoon salt with a mixer at medium speed until creamy, 1 to 2 minutes, stopping to scrape down sides of bowl. Beat in 1 egg yolk until well combined. Beat in 1⁄4 teaspoon vanilla extract.
  3. In a medium bowl, whisk together both flours. With mixer at low speed, gradually add to butter mixture, beating just until a dough forms. (Dough may appear crumbly but will hold together when pressed together.) Divide dough into 24 equal portions (approximately 12 grams each), and shape into balls. Press 1 dough ball each into bottom and up sides of wells of a 24-well mini muffin pan, trimming any excess dough to neaten top edges.
  4. In another medium bowl, whisk together remaining 3 egg yolks.
  5. In a small saucepan, stir together 1⁄4 cup water, granulated sugar, evaporated milk, remaining 1⁄2 teaspoon vanilla extract, and remaining 1⁄4 tea- spoon salt. Cook over medium heat until sugar dissolves and mixture is steaming, stirring occasionally. Gradually whisk hot sugar mixture into egg yolks until well combined.
  6. Using a fine-mesh sieve, strain egg yolk mixture into a heatproof liquid- measuring cup, discarding any solids. Divide strained mixture evenly among wells of prepared muffin pan, approximately 2 teaspoons per well.
  7. Bake until tartlet crusts are lightly browned, 8 to 10 minutes, rotating pan halfway through baking time. Reduce oven temperature to 350°. Bake tartlets just until edges of filling start to puff, 3 to 5 minutes more. With oven still on, open oven door approximately 2 inches; bake until filling is set, a wooden pick inserted in center stands up straight, or an instant-read thermometer inserted in center registers at least 175°, 5 to 7 minutes more. Remove from oven and let cool in muffin pan on a wire rack for 15 minutes. Gently remove tartlets from pan. Serve warm or at room temperature.
  8. Just before serving, spread filling of each tartlet with 1⁄4 teaspoon apricot jam and top each with an Apple Rose.
  9. In a small bowl, whisk together 1 teaspoon cold water and remaining 3 tablespoons apricot jam. Brush mixture onto Apple Roses.
Notes
Make-Ahead Tip: Tartlets can be made a day in advance, placed in an air-tight container, and refrigerated. Let come to room temperature before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/rosy-apple-tartlets/