350g Pie crust dough
2 Granny Smith apples
70 g Peach or apricot jam
1 Egg yolk
30 g Water
Preheat the oven to 180 degrees.
Peel and core the apples, cut in halves and then in thin slices (approximately 4 mm thick). Soak the apples’ slices in cold water with lemon juice to prevent apples from browning. Mix the jam and the water in a small pot and bring it to a boil, stirring with a spatula. Remove from the heat and sieve it.
On a lightly floured surface, unfold the pie dough (be sure to flatten any creases) and cut circles from the pie crust with a cookie cutter, re-rolling the dough if necessary. Arrange 6-7 apple slices on prepared dough circles, leaving the edges of the dough uncovered. Brush the apples with jam. In a bowl whisk the yolk with a table spoon of water and brush the edges of the dough.
Line a backing sheet with parchment paper and arrange the tarts.
Bake for 20 minutes or until golden brown. Let cool slightly before serving.
According to taste add cinnamon! Buon appetito!