Fresh Apple Tarts Recipe

In a large bowl mix together flour 1 1/4 cups sugar and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.

While the dough is chilling prepare the apple filling.

In a medium bowl toss diced apples with sugar and cinnamon. Mix in walnuts.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.

Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle and carefully fit one circle into each tart pan.

Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.

Bake in preheated oven until golden brown about 30 minutes. Melt apricot jam and brush over finished tarts if desired.