Cinnamon Swirl Apple Crumble Tarts

Ingredients

For the Pastry:

• 1 cup cold unsalted butter, cut into small pieces
• 1/2 cup confectioners' sugar
• 1 egg, lightly beaten
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour

For the Filling:

• 6-8 medium apples, peeled and sliced
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg

For the Topping:

• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions

Make the Pastry

1. In a large mixing bowl, combine the flour, confectioners' sugar, and salt.
2. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
3. Gradually pour in the beaten egg while continuously stirring with a fork until the dough comes together in a ball.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and pliable.

Make the Filling

1. In a separate bowl, combine the sliced apples, granulated sugar, cinnamon, and nutmeg. Let it sit at room temperature for about 30 minutes to draw out excess moisture from the apples.

Assemble the Tarts

1. Preheat your oven to 375°F (190°C).
2. Roll out the pastry on a lightly floured surface until it's large enough to cut out small squares.
3. Spoon a tablespoon of the apple mixture into one half of each square, leaving a small border around the edges.
4. Fold the other half over the apples and press the edges together with a fork to seal.
5. Brush the tops with a little bit of water and then sprinkle some granulated sugar on top.

Make the Topping

1. In a separate bowl, combine the rolled oats, brown sugar, and cold butter. Use your fingers or a pastry blender until it resembles coarse crumbs.

Bake the Tarts

1. Place the tarts on a baking sheet lined with parchment paper.
2. Sprinkle the oat topping over each tart.
3. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the apples are tender.

Notes

• You can store these tarts at room temperature for up to 24 hours before baking.
• It's best served warm with a scoop of vanilla ice cream!