Granny Smith Apple Tarts

Prepare the base mixture: Combine flour, sugar, and salt in a substantial bowl. Utilize a pastry blender or your fingertips to break down the butter into small, crumbly pieces. Introduce eggs and vanilla extract, then blend until a cohesive dough forms a spherical shape. Cover the bowl with plastic wrap and refrigerate for at least 1 hour but no more than 1 day.

Simultaneously, prepare the filling components: In a moderately sized container, merge sliced apples with sugar and cinnamon. Incorporate chopped walnuts into the mixture.

Heat your oven to 350 degrees F (175 degrees C). Lightly coat sixteen 3-inch tart pans with a thin layer of oil or cooking spray. Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 30 minutes before rolling out.

Briefly knead the dough on a lightly dusted surface. Divide the dough into 16 equal parts. Shape each portion into a 6-inch circle.

Gently place one dough circle into each prepared tart pan. Fill each pan with an equal amount of the apple mixture. Fold the pastry edges over the filling, creating a sealed crust. Arrange the filled tarts on a baking sheet.

Bake in the preheated oven until golden brown, approximately 30 minutes. If desired, melt apricot jam and brush it over the finished tarts for added flavor and visual appeal