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1
Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined.
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2
Add the butter and toss with your fingers until well coated in the flour mixture.
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3
Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
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4
Whisk the egg yolks and milk in a small bowl until combined.
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5
Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form.
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6
Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
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7
Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles.
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8
Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
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9
Meanwhile, make the filling.
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10
Using a vegetable peeler or paring knife, peel the apples and discard the peel.
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11
Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces.
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12
Combine all the ingredients in a medium frying pan over medium heat.
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13
Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes.
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14
Continue cooking until the apples just begin to soften, about 3 minutes more.
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15
Remove the pan from heat.
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16
Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer; set aside to cool.
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17
Meanwhile, roll out the dough.
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18
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
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19
Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.
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20
Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
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21
Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
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22
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
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23
Place the baking sheet in the refrigerator.
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24
Whisk the egg and water in a small bowl until evenly combined; set aside.
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25
Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.
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26
Using a fork, prick the dough all over.
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27
Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze; set the remaining juices aside.
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28
Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.
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29
Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border.
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30
Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
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31
Place the pricked rectangles on top of the apple-covered rectangles.
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32
Press on the edges to adhere, and push down gently on the filling to slightly flatten.
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33
Using a fork dipped in flour, crimp the edges of the tarts.
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34
Bake until golden brown, about 23 to 25 minutes.
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35
Transfer to a wire rack and let cool completely before glazing.
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36
Place all the ingredients in a small bowl and whisk until evenly combined.
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37
(You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
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38
Set the wire rack with the tarts on it over a baking sheet.
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39
Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry.
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40
Let set before eating, about 15 minutes.
