• Make-Ahead

Ingredients

TART SHELLS

1. 1 stick unsalted butter, softened
2. 1/4 cup sugar
3. 1 large egg yolk
4. 1 cup all-purpose flour
5. Pinch of salt

CRUMBLE

1. 1/4 cup slivered blanched almonds
2. 3 tablespoons all-purpose flour
3. 2 tablespoons light brown sugar
4. 2 teaspoons finely grated orange zest
5. 2 tablespoons unsalted butter

FILLING

1. 4 medium Cortland apples
2. 1/4 cup light brown sugar
3. 1/4 cup granulated sugar
4. 1 teaspoon fresh lemon juice
5. 1 teaspoon pure vanilla extract
6. 1/4 teaspoon cinnamon

Directions

1. MAKE THE TART SHELLS: In a bowl, beat the butter with the sugar until fluffy. Beat in the egg yolk. Add the flour and salt; beat until a dough just begins to form. Transfer the dough to a work surface and roll into a log. Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
2. Preheat the oven to 375°. Cut the dough into 8 pieces. On a lightly floured surface, roll out each piece to a 3-inch round. Transfer the rounds to eight 4-inch fluted tartlet molds with removable bottoms. Press the dough into the molds and up the sides. Refrigerate until firm, about 15 minutes.
3. MAKE THE CRUMBLE: In a mini food processor, pulse the almonds, flour, light brown sugar and zest until the almonds are coarsely chopped. Add the butter; pulse until the mixture resembles coarse meal.
4. MAKE THE FILLING: Coarsely grate the apples and squeeze out the excess liquid. Transfer to a bowl and stir in the sugars, lemon juice, vanilla and cinnamon.
5. Using a fork, fill the tart shells with the apple mixture, leaving all the excess liquid in the bowl. Top the tartlets with the crumble. Transfer to a rimmed baking sheet; bake for about 35 minutes, until the crust is lightly browned. Serve.