Tiny Apple Tarts for Two

To make the dough: In a medium bowl, use a fork to stir together the flour and salt. Using the large holes of a box grater, grate the butter directly into the bowl, then use your fingers to tease the butter strands apart and coat them in flour.

Add 1 tablespoon of the water and stir with the fork until it’s evenly distributed. Add the remaining 1 tablespoon water in 1-teaspoon increments, stirring with the fork between each and stopping when the dough forms large clumps and holds together when squeezed.

Transfer the dough to a piece of plastic wrap or reusable wrap and gently knead and fold it together to form a cohesive mass.

Divide the dough in half (about 85g per piece) and form each into a 3" disk. Wrap the disks individually and chill until firm, at least 30 minutes.

To make the filling: Halve and core the apple (no need to peel). Cut one half into very thin slices (1/8" to 1/16" thick). Transfer the slices to a small bowl and toss with 1 tablespoon sugar and 1/2 teaspoon lemon juice. In a separate small bowl, grate the other half of the apple. Add the remaining 1 tablespoon sugar and 1/2 teaspoon lemon juice along with the flour, apple pie spice, and salt. Stir to combine.

On a lightly floured piece of parchment, roll each chilled dough disk into a 6" round. Divide the grated apple mixture between the rounds (about 1/4 cup each), spreading it into an even layer in the center and leaving a border of about 1" of bare dough around the edge. Arrange the apple slices on top of the grated apple (about 1/2 cup per tart), overlapping them in concentric circles to form a rose shape.

With a sharp knife, cut 1" slits from the edge of the dough to the start of the apple slices, working around the circumference of each tart and spacing the slits about 2" apart. Fold the flaps toward the center, then press lightly to seal.

Use the parchment to transfer the tarts to a baking sheet, then refrigerate, uncovered, until firm, at least 30 minutes and preferably 1 hour.

Meanwhile, preheat the oven to 425°F with a rack in the center.

Brush the dough with egg wash (or cream, milk, or beaten egg white), then sprinkle the tarts all over with sugar (about 1/2 teaspoon each). Distribute the diced butter evenly over the apple slices.

Bake the apple tarts for 20 to 25 minutes, until they’re deeply golden brown. Some pooling butter around the base of the tarts is OK. Remove the tarts from the oven and let cool directly on the baking sheet.

For a shiny finish, combine the apricot jam and water in a small bowl and microwave for 15 to 20 seconds, until melted. Lightly brush over the apple slices.

Serve the tarts slightly warm or at room temperature, with a scoop of vanilla ice cream, if desired.

Storage information: These mini apple tarts are best the day they’re baked. Store any leftovers airtight at room temperature for 2 days; reheat briefly in the oven until warmed through.