Tiny Apple Tarts for Two

Step 1: In a medium bowl, use a fork to stir together the flour and salt. Using the large holes of a box grater, grate the butter directly into the bowl. Use your fingers to tease the butter strands apart and coat them in flour.

Step 2: Add 1 tablespoon of the water and stir with the fork until evenly distributed. Add the remaining 1 tablespoon of water in 1-teaspoon increments, stirring with the fork between additions. Stop when the dough forms large clumps and holds together when squeezed.

Step 3: Transfer the dough to plastic wrap or reusable wrap. Gently knead and fold it together to form a cohesive mass.

Step 4: Divide the dough in half, about 85g per piece, and form each piece into a 3-inch disk. Wrap the disks individually and chill until firm, at least 30 minutes.

Step 5: Halve and core the apple; there’s no need to peel it. Cut one half into very thin slices, 1/8 to 1/16 inch thick. Transfer the slices to a small bowl and toss with 1 tablespoon of the sugar and 1/2 teaspoon of the lemon juice. In a separate small bowl, grate the other half of the apple. Add the remaining 1 tablespoon sugar and 1/2 teaspoon lemon juice, along with the flour, apple pie spice and salt. Stir to combine.

Step 6: On a lightly floured piece of parchment, roll each chilled dough disk into a 6-inch round. Divide the grated apple mixture between the rounds, about 1/4 cup each. Spread it in an even layer in the center, leaving a border of about 1 inch of bare dough around the edge. Arrange the apple slices on top, about 1/2 cup per tart, overlapping them in concentric circles to form a rose shape.

Step 7: With a sharp knife, cut 1-inch slits from the edge of the dough to the start of the apple slices, working around each tart and spacing the slits about 2 inches apart. Fold the flaps toward the center, then press lightly to seal.

Step 8: Use the parchment to transfer the tarts to a baking sheet. Refrigerate uncovered until firm, at least 30 minutes and preferably 1 hour.

Step 9: Meanwhile, preheat the oven to 425°F with a rack in the center.

Step 10: Brush the dough with egg wash, cream, milk or beaten egg white. Sprinkle the tarts all over with sugar, about 1/2 teaspoon each. Distribute the diced butter evenly over the apple slices.

Step 11: Bake for 20 to 25 minutes, until deeply golden brown. Some butter may pool around the base of the tarts. Remove the tarts from the oven and let them cool directly on the baking sheet.

Step 12: For a shiny finish, combine the apricot jam and water in a small bowl and microwave for 15 to 20 seconds, until melted. Lightly brush the glaze over the apple slices.

Step 13: Serve the tarts slightly warm or at room temperature, with a scoop of vanilla ice cream if desired.

Step 14: The tarts are best the day they’re baked. Store leftovers in an airtight container at room temperature for 2 days. Reheat briefly in the oven until warmed through.