Apple Crostata for Two
We went apple picking and we have A LOT of apples around here so I’ve been thinking of ways to use them up but keep it simple at the same time. I just don’t want to go to the trouble of baking a whole pie for two people. These mini apple crostatas are easy and quick to throw together with their fold-over crust. The apples are spiced with a little cinnamon and cardamom, one spice that is comfortingly familiar and the other is appealingly different. These crostatas are rustic and elegant and just the thing to treat yourself without over-doing it as you only get one. You have to share the other! 
Using a mix of sweet and tart apples offers a perfect balance of flavors. I used Stayman Winesap and Red Delicious as that is what we picked on our apple picking trip to Terhune Orchards.
You don’t want the filling to be dry so to remedy this, sprinkle a teaspoon of sugar and dotted butter over the crostatas.
Allowing the tarts to cool on a wire rack is the last small but significant step toward a crisp crust. This keeps the crust from steaming itself as it cools.
For the effort used to throw together these crostatas, the reward was amazing!
We saw this cute dog on our way out of Terhune Orchards and I had to get a pic of him. <3
Rustic Free-Form Tartlets for Two
I love summer fruit pies but making a whole pie for just two people is just too much not to mention the pie crust takes time. This simple free-form tartlet is a great alternative to pie.
I wanted a flaky crust so I learned a new technique called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter pieces into long, thin streaks between layers of flour and water. This technique is perfect for free-form tarts where leaking might be a concern. Because you are creating alternating layers of butter and dough, you are less likely to get a clump of butter that will melt during baking and form a hole in your crust as it bakes.
Fraisage Technique
The dough is then lifted up and back over the fruit leaving the center exposed, and loosely pleated. The fruit needs only the simple addition of sugar, 3 to 5 tablespoons depending on the type of fruit.
Some of the best mix of fruits are stone fruits and berries (I’m using peaches and blueberries but plum and raspberries or apricots and blackberries would be delicious too), you can use only one type of fruit if you prefer. Peeling the stone fruit, even the peaches, is not necessary.
Taste the fruit before adding sugar to it; use the lesser amount if the fruit is very sweet, more if it is tart. Be sure not to add the sugar to the fruit until you are ready to fill and form the tart, the sugar releases the juice in the fruit and you’ll end up with a soggy crust if done too soon.
Once baked, the tartlets are best eaten warm, or within 3 or 4 hours, although you can reheat them in a 350-degree oven. Don’t forget to add a scoop of vanilla ice cream…heaven!
