Apples and pears go together delightfully. Fall is the perfect time to indulge in baking them into tartlets for company. I like to make individual tarts sometimes because they make people feel so special when you each get your own tartlet.
Use what ever kind of baking apples you have. I got mine from an actual apple orchard, Bechdolts to be exact! I like to buy their small baskets of seconds which are inexpensive and just as fresh as can be especially compared to grocery store apples. Plus the taste is the same as the fancy unblemished ones in their display baskets.
I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.
These are simple tarts: no need to make them perfect looking. I used a fork to press around the crust in each tartlet before I lay the fruit in it. I cut out leaves from the leftover crust to make a sort of a top crust. The mixing of the two fruits gives every bite a different taste and the spices add a delicate flavor. I wanted the fresh fruit flavor to be the highlight so I didn’t use much spicing. The coarse sugar adds a certain eye apple and crunch. Enjoy!
Rustic Apple Pear Tartlets
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray 4 inch metal tart pans or 4 inch mini deep dish pie pans with cooking spray, dust with white rice flour. Set aside.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes. I used my pie bag for rolling out the crusts; works so great at making an even thin crust.
Cut it into 4 balls and roll out each ball into a small pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in mini tart pan, centered. Remove other slice of wax paper. Crimp edges all around. Do again until you have 4 shells and use all the crumb leftovers to make a fifth tartlet crust. I actually do two of them side by side and turn them out onto the tartlet pans together. Repeat for other four shells. I ended up with five tartlets; the last being in an individual tartlet pan, about 5 inches in diameter.
2 medium sized yellow delicious apples
1 large bosc pear
Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Same for pear except you can leave the peel on if you like. Or peel! Mix in a large bowl with:
3 tbsp. granulated sugar (if you like things pretty sweet add another tablespoon of sugar)
1 tbsp. minute tapioca
1/4 tsp. cinnamon
A sprinkle of ground nutmeg.
Let stand five minutes and then heap the fruit into tartlets. I mounded mine a bit so they would be still full after baking. Top with a leaf cut out of the spare crust. Sprinkle with coarse sugar.
Bake 375 for 40-45 minutes until lightly browned. Cool before serving with a scoop of vanilla ice cream.
Brown Rice Flour Mix– for crust
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour