APPLE TARTLETS
Five 4-inch or eight 2 ¾-inch tartlets
Position a rack in the lower third of the oven. Preheat the oven to 375°F.
Line 8 standard muffin cups or 5 individual 4-inch pie pans with:
Fill with:
- 4 cups thinly sliced, cored, peeled apples (see Apple Pie headnote, for apple variety suggestions)
Whisk to combine in a medium bowl:
- 1 cup (230g) heavy cream
- ½ cup (100g) sugar
- 2 large eggs, lightly beaten
- 2 tablespoons (30g) butter, melted
- 1 tablespoon (15g) lemon juice
- (½ teaspoon ground cinnamon)
- (⅛ teaspoon grated or ground nutmeg)
Pour the mixture over the fruit. Bake until golden brown and bubbling, 30 to 40 minutes. Let cool completely in the pan(s) on a rack.