Individual Apple Tart

• 2 1/23 ounces Pastry Dough (page 226)
• 1 heaping tablespoon tart jam or jelly (I use my own Gooseberry Jam, page 240)
• 1 tart apple
• About 2 teaspoons sugar

1. Roll the pastry out into a circle, about 6 1/2 inches in diameter, and place it on a baking sheet.
2. To measure the circle precisely and trim it, put a plate, approximately 6 inches in diameter, on top, and then cut with a sharp knife all around the circumference and remove excess dough to make a neat circle.
3. Dip a pastry brush into the jam or jelly, and paint the bottom of the dough, leaving a 1/4-inch edge unpainted all around.
4. Quarter the apple, peel and core it, and cut it into fairly thin slices.
5. Arrange the slices overlapping in a circle all around the pastry round, leaving the 1/4-inch border, and then arrange the remaining slices in the center of the dough.
6. Sprinkle up to 2 teaspoons of sugar on top, using more or less according to how tart your apples are.
7. Place on a baking sheet, and bake in a preheated 425 oven for 10 minutes, then lower the heat to 375 and bake 20 more minutes.
8. Eat it while warm.
9. Individual fruit tarts can be made the same way with rhubarb and pears.
10. I prefer to use berries such as strawberries and raspberries raw in a tart, so I simply pre-bake the painted circle of dough, pricking the bottom first, for about 20 minutes at 425, then, when the crust is cool, I arrange the berries on top.
11. Gooseberries, however, are best cooked in the tart and need three times the amount of sugar.

pastry, tart jam, apple, sugar

Taken from www.epicurious.com/recipes/food/views/individual-apple-tart-378471 (may not work)