Monday, May 31, 2010
individual cinnamon-apple tarts
1 tablespoon all-purpose flour, plus more for work surface
1 pound store-bought pizza dough, thawed if frozen
1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
1 tablespoon fresh lemon juice
2 tablespoons light-brown sugar
1/4 teaspoon salt
1/4 plus 1/8 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and very thinly sliced
1 teaspoon granulated sugar
On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough like a letter.Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on a parchment-lined, rimmed baking sheet.
Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples.
Arrange apples over dough, overlapping slightly.
In a small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Sprinkle tarts with cinnamon-sugar mixture.
Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with vanilla ice cream.