Mini Tart with Apples (apricots, Peaches, Plums, Even from Compote)

Name: Mini Tart with Apples (apricots, Peaches, Plums, Even from Compote) - Dumitrana B.
Ingredients: Shortcrust pastry: 300 g flour; 150 g butter; 70 g sugar; a few teaspoons of cold water if needed; grated lemon zest; apples; lemon juice; water and sugar; orange jam (or another sour jam); walnuts; cinnamon; powdered sugar.

Desert - Mini Tart with Apples (apricots, Peaches, Plums, Even from Compote) by Dumitrana B. - Recipia

The dough is kneaded carefully until it becomes homogeneous and elastic, with a fine texture that will provide a perfect support for the delicious filling. After kneading, the dough is wrapped in plastic wrap to protect it from the air and left to chill in the refrigerator for about 30 minutes. This step is essential as it allows the gluten to relax, making the dough easier to roll out. Meanwhile, we take care of the apples. We carefully peel them, then cut them in half, making sure to remove the core. In a pot, we put water with sugar (the amount of sugar depends on everyone's preferences) and let it boil. When the water starts to boil, we add the apples, letting them cook for just a few minutes until they become slightly soft but without breaking. It is important for the apples to keep their shape, so we remove them from the syrup and let them drain well. In a bowl, we mix the fruit jam with the ground nuts and a pinch of cinnamon, creating a flavorful and thick filling. This mixture will add a sweet and tangy taste and a crunchy texture, perfect to complement the apples. We fill each half of the apple with this composition, making sure that each piece is generously filled. After the dough has chilled, we roll it out on a sheet of parchment paper to achieve an even thickness. Using a glass, we cut out dough circles corresponding to the number of apple halves we have. From the leftover dough, we knead again and roll out a sheet from which we cut wide strips with a crinkle cutter. On each dough circle, we place half a filled apple, with the filling facing the dough. We cover the apples with 2-3 strips of dough, which will protect them during baking and add a nice rustic look. We bake the tarts in a preheated oven at 180 °C for about 25-30 minutes, or until the dough turns golden and crispy. This is the ideal moment to enjoy the enticing aroma that will fill the kitchen. After taking them out of the oven, we let the tarts cool slightly, then sprinkle powdered sugar on top, which will give them a special appearance and a sweet taste, perfect to finish off this delicious dish. These stuffed apple tarts are ideal to be served at a festive table or simply to pamper the family with a special treat.