6 tablespoons plus 1 tsp. butter, room temperature
1/2 cup sugar
2 egg yolks
1 cup flour
1/3 cup cornmeal
1/2 tsp. salt
4 Granny Smith apples, peeled, cored and slice in 1/4 inch slices
2 tablespoon sugar
1 tsp. flour
2 tablespoons cornmeal , divided among the 4 tarts
2 tablespoons heavy cream
1 egg yolk
sanding sugar for top crust
In a bowl of a food processor fitted with a metal blade add all the ingredients and process until combined. Wrap dough in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 375 degrees. After dough is chilled, divide into quarters. Roll each piece out on plastic wrap and covered with plastic wrap. Slide the rolled dough to fit a 4 inch tart pan with removable bottom. Trim off extra dough and reserve for the top crust. Re[eat with remaining 3 tarts. Place the lined tart pans in the refrigerator for 30 minutes until well chilled. Bake until crust is golden, about 10 minutes. Remove from oven.
Divide the 2 tablespoons cornmeal among the 4 tart shell; sprinkle on bottom of each tart.
In a bowl combine the apples, flour and sugar. Add a little bit more sugar if apples need extra sweetness. Stir to combine. Arrange the apples in the cooked tart shells.
Roll out the leftover dough in the same manner as before and top each tart with a top crust. seal the edges. Beat the egg yolk and heavy cream until well combined. Lightly brush on top crust. Sprinkle with sanding sugar on top. Place on lined baking sheet. Bake for about 1 hour or until crust is golden and apples are tender. If there’s a concern about the bottom crust getting too dark, place another sheet pan under the sheet pan the tarts are baking on.