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Ingredients

4 ½ cups all-purpose flour 1 ¼ cups white sugar ¼ teaspoon salt 1.063 cups unsalted butter 4 eggs, beaten 2 teaspoons vanilla extract 4 Granny Smith apples - peeled, cored and chopped ¼ cup brown sugar ¼ teaspoon ground cinnamon ½ cup chopped walnuts 4 ounces apricot jam (if using jam, use less sugar)

Nutrition Info

387.9 calories carbohydrate: 55.8 g cholesterol: 78.9 mg fat: 16.3 g fiber: 2.1 g protein: 6 g saturatedFat: 8.4 g servingSize: - sodium: 60.4 mg sugar: 25.9 g transFat: : - unsaturatedFat: : -

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.

16 tarts

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.