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Title: Apple Streusel Tartlets
Categories: Dessert Tart
Yield: 12 Servings
| 2 2/3 | c | Flour |
| 1 | ts | ;salt |
| 1 | c | Shortening, solid vegetable chilled |
| 4 | tb | ;ice water, to 6 tb |
| FILLING | ||
| 1/3 | c | Sugar |
| 1 | tb | Flour |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| TOPPING | ||
| 1/2 | c | Bread crumbs, fresh |
| 1/4 | c | Flour |
| 1/4 | c | Walnuts; chopped (1 oz) |
| 2 | tb | Butter; melted |
| 2 | tb | Sugar, light brown; firmly packed |
| 30 | Minutes preparation | |
| 30 | Minutes chilling | |
| 25-30 | min | utes baking |
In a large bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
Add ice water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 375 degrees. Grease twelve 3" tartlet pans.
On a floured surface, roll dough into a fat rope; cut into 12 equal pieces. Press dough pieces into bottom and up sides of prepared pans. Pierce bottoms with a fork. To prepare filling, mix together sugar, flour, cinnamon, nutmeg, and salt. Spoon into tartlet crusts. Arrange apple slices on top.
To prepare topping, mix together all ingredients. Sprinkle 1 tablespoon of topping over each tartlet. Place tartlets on a baking sheet.
Bake tartlets until golden, 25 to 30 minutes. Transfer pans to a wire rack to cool completely.