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PASTRY:.
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Preheat oven to 350u00b0F In a food processor, add flour, icing sugar, and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed.
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Add an additional 1/2 teaspoons of water at a time if necessary. Flatten to 1/2 inch disc., wrap tightly in plastic, and refrigerate for 30 minutes.
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FILLING:.
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Meanwhile in a saucepan over medium-low heat, stir together apples, sugar Calvados, and lemon zest. Cook covered stirring occasionally, until apples are tender ( but not mushy), about 20-30 minutes. Remove from heat and let cool. Stir in ricotta.
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ASSEMBLY:.
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On a lightly floured surface, roll dough to 1/8 inch thickness. Cut 4-inch circles using round cutter. (or alternatively, divide dough into 12 pieces and roll out individually).
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Fit into nonstick muffin cups. refrigerate for 30 minutes.
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Fill each muffin cup with 2 tablespoons of apple ricotta filling. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds, or until pourable, then drizzle 1 teaspoons over each tart.
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Bake in the center of preheated oven until pastry is golden about 20-25 minutes. Cool tarts in pan on wire rack.
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VARIETY TIP: For best results use Spartan, Cortland, Empire or Crispin apples.
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CHEF'S TIP: For extra flavor, drizzle each tart with 1 teaspoons of Calvados while they cool.
