HOME OVEN APPLE PIZZETTE

These pizzette are like mini–apple pies made with pizza dough. In the fall, I make them with my kids, and they’re usually all gone before they cool off. Don’t forget the vanilla ice cream!

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Step 1

FOR THE DOUGH AND FILLING: Let the dough sit out at room temperature for 1 hour to take the chill off.

Step 2

Heat the oven to 500°F (260°C). Coat six tartlet pans (3-inch/7-cm diameter by ¾ inch/2 cm high) with spray oil. You can also bake these tartlets in a jumbo muffin tin or individual 3-inch (7 cm) diameter shallow carbon steel frying pans or other small frying pans.

Step 3

Melt the butter in a medium saucepan over medium heat. Add the sliced apples and toss to coat. Whisk together the sugar, cornstarch, cinnamon, and nutmeg in a medium bowl. Then whisk the cider and lemon juice into the cornstarch mixture until evenly moistened. Pour the mixture over the apples in the saucepan and bring everything to a simmer, stirring until thickened, about 5 minutes. Remove from the heat and let cool slightly in the pan.

Step 4

FOR THE TOPPING: Mix together the flour, sugar, and oats in a medium bowl.

Step 5

Use your fingers to rub the butter into the dry ingredients until crumbly, walnut-size pieces form in the bowl.

Step 6

Lightly flour a work surface. Use a dough scraper to scrape the dough ball from the tray to the floured surface and then use the scraper or a bench knife to cut the dough into 6 pieces. Press a piece of dough into each prepared pan, filling the pan completely and evening the tops to make a tartlet shell about ¼ inch (0.6 cm) thick.

Step 7

TO BAKE THE PIZZETTE: Divide the cooled filling evenly among the tartlet shells.

Step 8

Sprinkle the crumb topping evenly over the filling and bake until the pizzette are golden brown and bubbly, 10 to 12 minutes.