Enjoy these crumble-topped apple pie tartlets with warm vanilla ice cream.
Ingredients:
2 large firm textured and slightly tart apples, (about 450 g)
1/4 cup (60 ml) of brown sugar
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) lemon juice
1/4 tsp (1 ml) cinnamon
pinch of cloves
pinch of nutmeg
pinch of salt
Pastry:
1 1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) cold butter, diced
1/4 cup (60 ml) cold lard, diced
2 tbsp (30 ml) ice water
2 tbsp (30 ml) sour cream
Topping:
1 cup (250 ml) quick-cooking rolled oats, (not instant)
1/2 cup (125 ml) packed brown sugar
1/3 cup (75 ml) all-purpose flour
1/4 tsp (1 ml) ground nutmeg
1/3 cup (75 ml) butter, melted
Preparation:
In a large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces
Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc Wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 3 mm thickness. Using 4-inch (10 cm) round cutter, cut out 12 circled, rerolling scraps. Fit into muffin cups; refrigerate for 30 minutes.
Meanwhile, peel, quarter and core apples. cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.
Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.
Bake in bottom third of 375F (190C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.
Run knife around edges of tarts to release. Let stand in pan on rack of for 10 minutes; remove from pan and let cool.