Mini Apple Pie Tarts

Melissa Ranglack in Accounting....here you go!*

I made this on a whim. I have quarts and quarts of apple pie preserves and I need to use them up before fall! (Well I don't have to use them up...but it's a little ridiculous how much my mom and I canned this fall...and I need the cabinet space!)

makes 12 apple pie tarts

Crust (slightly adapted from Martha Stewart):
1 1/4 c flour
1/2 tsp salt
1 stick cold butter, cut in cubes
1 1/2 T ice water
1 1/2 T vodka (if you're not keen on using vodka, just sub ice water, but it really ups the flaky factor and the alcohol cooks out!)

Filling:
Use your favorite. I used apple pie preserves, but this one from the NY Times looks great, too. Or this appleberry pie...

Topping: 
1/2 c four
1/4 c brown sugar
1/4 c oats
pinch salt
1/2 stick cold butter

Crust:
In a food processor, pulse flour, salt, butter and combine well. Pulse until mixture resembles coarse meal, add ice water and vodka, pulse just until dough is crumbly but holds together when squeezed. Do not overmix. If the dough isn't holding together well when squeezed, add a splash more water or vodka. Don't wash the food processor...you still need to make the topping. 

Turn dough onto lightly floured surface, roll dough out, using knife or dough scraper cut 5x5 inch squares and press into muffin tin. The edges will look rough - but that is just fine. Re-roll the scraps and repeat. The number of tart shells you get depends entirely on how thick you roll the dough - I aimed for 1/4 inch (I made this recipe 2x and got 12 tarts the first time and 11 the second time). Freeze tart shells for at least 1 hour before filling and baking. 

Topping:
Combine all ingredients in food processor, pulse until thoroughly mixed. 

Preheat oven to 400 degrees. Remove tart shells from freezer, spoon in filling, top with desired amount of crumble topping. Place in oven, lower temp to 375 and bake for 20-30 min. Keep an eye on the topping, if it is browning too quickly, tent with foil for remaining time. enjoy! (I've had one for breakfast the last 3 days...these do a body good!)

*you can make these into 'hand pies' if you wish, however you won't get 12, probably more like 6 large hand pies. Just roll out the dough, cut into a 6x6 square or use a large round cookie cutter, fill with filling, fold over, seal and crimp with fork, cut a slit in the top, freeze for 1 hour or so, brush with egg wash and bake as directed above.