Individual Rustic Apple Tarts

Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.

Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.

Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

Makes 2 eight-to-ten-inch tarts or single-crust pies

Put flour, salt, and sugar in the bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.

Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.