Pastry -
1-1/4 cups all-purpose flour
1/4 tsp salt
1/4 cup cold butter, diced
1/4 cup cold lard, diced
2 tbsp Ice water
2 tbsp sour cream
In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes. (Make-ahead- Refrigerate for up to 3 days.) On lightly floured surface, roll out pastry to generous 13-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re-rolling scraps. Fit into muffin cups; refrigerate for 30 minutes. Meanwhile, peel, quarter and core apples. Cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.
Topping -
1 cup quick-cooking rolled oats, (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp ground nutmeg
1/3 cup butter, melted
In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.
Bake in bottom third of 375 F (190 C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes. Run knife around edges of tarts to release. Let stand in pan on rack for 10 minutes; remove from pan and let cool.
Originally Submitted
5/16/2015
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