Forget the store bought pastries!

This weeks creation is a Travis Hargett original. Derived from a French apple tart these individual pastries go great with a cup of coffee, or a simple dollop of whipped cream. The contrast between the sweet pastry, and tart apples enables this recipe to be a dessert, or a morning treat.

Crust
1 and 1/2 cups all purpose flour
1/2 cup sugar
1 stick unsalted butter
1/8th teaspoon salt
1 egg beaten

Filling
3 Granny Smith apples (thinly sliced)
1/4 cup sugar
1 tablespoon cinnamon

Gloss
2 tablespoons butter
1 tablespoon sugar

Pre Heat oven to 350

To make the dough mix the butter, and sugar together for 4 mins or until creamy. Add the beaten egg, and salt. Mix until the egg is incorporated. Add all the flour at once then mold into ball with your hands. Be sure not to handle the dough to much or your crust will be hard...not flaky. Wrap dough in plastic wrap and refrigerate for 20 mins.

Peel, and slice your apples into thin slices. In my mothers apple pie she uses a peeler to create ultra thin slices of apple, this makes for a delicious filling. In a bowl mix apples, sugar and cinnamon.

Roll out dough, and cut into 4in by 4in squares. Add a heaping tablespoon of apple filling and fold pastry by pinching together the 2 of the edges. Experiment with the shape of these pastries until you find one you like. Be sure to have and opening in the pastry so that the steam can vent.Before putting in oven brush with a melted butter sugar mixture.

Notes
If you only have salted butter leave out the salt in the recipe.
Also remember to not over sugar your apples you want that contrast of sweet and tart.