Rustic Free-Form Apple Tartlets

For the dough ...

• 1

  1. Process the flour, sugar, and salt in a food processor until combined. Add the butter and cream cheese and pulse until the mixture resembles coarse cornmeal, about ten 1-second pulses. Turn the mixture into a medium bowl.

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  2. Sprinkle 1 tablespoon water and the lemon juice over the mixture. Stir and press the dough together using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining 1 tablespoon water until the dough forms large clumps and no dry flour remains. Turn the dough out onto the counter and flatten into a rough disk. Cut the disk into 6 equal pieces using a chef’s knife. Flatten each piece into 3-inch disk. Transfer the disks in a single layer to a flat dinner plate. Wrap the pate in plastic wrap and refrigerate for at least 30 minutes before rolling.

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  3. Remove the plate from the refrigerator and roll each piece between 2 pieces of lightly floured parchment paper to a 6-inch circle. (If the dough becomes soft and/or sticky, return it to the refrigerator until firm.) Remove and discard the top pieces of parchment paper. Stack the rounds on the plate with the parchment between each layer. wrap the plate in plastic wrap and refrigerate while preparing the fruit.

For the filling ...

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  1. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 400°. Toss the apples with the lemon juice, 1/4 cup sugar, and cinnamon. Arrange the parchment-lined dough rounds in a single layer on the counter. Following the photos, arrange about 1 cup of the apple slices, thick edges out, in a circular mound on each dough round, leaving a 1-inch border.

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  2. Fold the edges of the dough over the fruit. With cupped hands, gently press the dough to the filing, reinforcing the shape and compacting the apples. Slide 3 tartlets, still on top of the parchment, onto each of 2 baking sheets.

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  3. Bake until pale golden brown, about 15 minutes. Brush the surface of the crusts with the beaten egg whites and sprinkle the apples evenly with the remaining 2 tablespoons sugar. Return to the oven, rotating the baking sheets, and bake until the crust is deep golden brown and the apples are tender, about 15 minutes longer. Cool the tartlets on the baking sheets for 5 minutes, then transfer to a wire rack and cool until warm or room temperature before serving.

Tips ....

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  WHERE THINGS CAN GO WRONG: The amounts of cream cheese and butter used in this dough make it soft and delicate. For easiest handling, make sure that these ingredients are cold and that your kitchen is cool

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  WHAT YOU CAN DO AHEAD OF TIME: The tartlets can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days. The disks of dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days, or frozen for up to 1 month. Thaw frozen dough in the refrigerator. Before rolling, let dough stand at room temperature for 15 minutes to soften.