Almond Apple Tarts
Almond Flour Dough
  1. Peel and core apples, slicing into thin, half-moon slices. Toss with all remaining ingredients in a medium sized bowl and set aside.
  2. Preheat the oven to 350 degrees.
  3. Place almond flour and salt in a bowl. Cube up butter and shortening and work into the flour with a pastry cutter or a fork. Once the fat is pea-sized, add in the water and extract until the dough is no longer crumbly and can hold a ball when squeezed together. Do not add too much water so the dough becomes sticky.
  4. Place between two sheets of parchment and shape into a square. Let chill for 10 minutes.
  5. Cut the square into four sections and begin rolling out each into a rectangle between 1/8”-1/4” thin. Beat the one egg and brush onto the whole top of the dough. Line up the apples, leaving enough room on all sides to fold over and create a crust.
  6. Once apples are laid out, carefully fold over the sides of the dough onto the edges of the apples, being sure to pinch the corners. Once folded, egg wash the crust again. Sprinkle roughly 1 tablespoon of sugar on top of the apples before placing into the oven.
  7. Bake for roughly 20 minutes, until they have slightly browned and the crust is firm.