Rustic Free-Form Apple Tartlets

Place disks in single layer on flat dinner plate, wrap plate in plastic, & refrigerate until firm, about 30 mins (can be refrig up to 2 days).

3. Remove dough from refrig (if refrigd longer than 30 mins, let stand at room temp until soft). Working one at a time, roll out disks between 2 sheets of lightly floured parchment paper into circles approximately 6 ins wide. Remove top layer of parchment; trim bottom layer of parchment into rectangles about 2 ins larger than dough. Stack rectangles with parchment on plate; cover plate with plastic wrap & refrig while preparing fruit.

4. Adjust one oven rack to highest position & other rack to lowest position; heat oven to 400u00b0. Peel, core, & cut apples into 1/4-in-thick slices & toss with lemon juice, 1/4C sugar, & cinnamon. Arrange parchment-lined dough rounds in single layer on work surface. Arrange about 1 cup apple slices, thick edges out, in circular mound, leaving 1-in border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape & compacting apples. Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets.

5. Bake tartlets until pale golden brown, about 15 mins. Brush crust with beaten egg whites & sprinkle apples with remaining 2 Ts sugar. Return tartlets to oven, switching positions of cookie sheets; bake until crust is deep golden brown & apples are tender, about 15 mins longer. Cool tartlets on cookie sheets 5 mins; using wide metal spatula, remove from parchment & transfer to cooling rack. Cool additional 5 mins; serve.