Last Month’s Recipe
Inspired by the best apple tart in Paris, these individual tarts pair tender-crisp pastry with a generous, buttery apple filling. The pastry, made using a simplified version of the technique professional chefs use, stays crisp on the bottom. Serve these tarts still warm, with a dollop of ice cream melting over the warm fruit, or eat one out of hand at room temperature.
Note: Bob’s Mill Organic Whole Wheat Pastry flour works particularly well.