Grated-Apple Tartlets

• 1 stick unsalted butter, softened
• 1/4 cup sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• Pinch of salt
• 1/4 cup slivered blanched almonds
• 3 tablespoons all-purpose flour
• 2 tablespoons light brown sugar
• 2 teaspoons finely grated orange zest
• 2 tablespoons unsalted butter
• 4 medium Cortland apples
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon

1. In a bowl, beat the butter with the sugar until fluffy.
2. Beat in the egg yolk.
3. Add the flour and salt; beat until a dough just begins to form.
4. Transfer the dough to a work surface and roll into a log.
5. Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
6. Preheat the oven to 375.
7. Cut the dough into 8 pieces.
8. On a lightly floured surface, roll out each piece to a 3-inch round.
9. Transfer the rounds to eight 4-inch fluted tartlet molds with removable bottoms.
10. Press the dough into the molds and up the sides.
11. Refrigerate until firm, about 15 minutes.
12. In a mini food processor, pulse the almonds, flour, light brown sugar and zest until the almonds are coarsely chopped.
13. Add the butter; pulse until the mixture resembles coarse meal.
14. Coarsely grate the apples and squeeze out the excess liquid.
15. Transfer to a bowl and stir in the sugars, lemon juice, vanilla and cinnamon.
16. Using a fork, fill the tart shells with the apple mixture, leaving all the excess liquid in the bowl.
17. Top the tartlets with the crumble.
18. Transfer to a rimmed baking sheet; bake for about 35 minutes, until the crust is lightly browned.
19. Serve.

unsalted butter, sugar, egg yolk, flour, salt, slivered blanched almonds, allpurpose, light brown sugar, orange zest, unsalted butter, apples, light brown sugar, granulated sugar, lemon juice, vanilla, cinnamon

Taken from www.foodandwine.com/recipes/grated-apple-tartlets (may not work)