Delicate, fragrant, and elegantly spiced, Emily’s Signature Apple Tarts capture the refined charm only Emily Gilmore could inspire. Featured in Season 1, Episode 10, “Forgiveness and Stuff,” tender pastry cradles apples dusted with cinnamon and nutmeg, evoking the crisp beauty of autumn in every bite. Perfect for savoring over coffee, enjoying a quiet moment, or sharing during a cozy Friday night dinner, these tarts pair wonderfully with Frank Family Blanc de Blancs, whose bright, lively bubbles lift the warm spices and buttery crust with effortless grace.
Ingredients: The Dough
1/2 Cup
Unsalted butter, cubed
1 1/4 Cups
All-purpose flour
1/4 Teaspoon
Salt
1/4 Cup
Ice cold water
Ingredients: The Apple Filling
1/4 Cup
Butter
2 Teaspoons
Kosher salt
1/4 Cup
Brown sugar
3
Small Gala Apples
1/2 Teaspoon
Vanilla extract
1/4 Cup
Strawberry jam
2 Tablespoons
Lemon juice
2 Teaspoons
Cinnamon
1/4 Cup
Flour
Instructions: The Dough
Place the butter in a small bowl, dust with about ½ tablespoon of flour, and transfer to the freezer for 1 hour to ensure it’s very cold.
In a large mixing bowl, combine the remaining flour and the salt.
Add the chilled butter to the flour mixture and, using your hands, gently work it in until just combined. You should still see visible chunks of butter.
Pour in the ice-cold water and mix by hand (or with a dough hook if it’s too cold to handle) until a shaggy dough forms. The dough should be crumbly but not too wet.
Turn the dough out onto a lightly floured surface and gently shape it into a ball. Be careful not to overwork the dough.
Wrap the dough tightly and refrigerate for 30 minutes before rolling it out.
While the dough chills, preheat the oven to 400°F.
Use a cookie cutter or a wine glass to cut circles out of the dough.
Grease and flour the muffin tin, then place the dough circles into the wells and prick the bottoms with a fork.
Instructions: The Apple Filling
While the crusts are sitting, prepare the filling.
In a pan over medium heat, combine the butter, Kosher salt, brown sugar, strawberry jam, lemon juice, and cinnamon. Stir until the butter is melted and the mixture is smooth.
Add the apples, vanilla, and flour, stirring to coat the apples evenly. Let the mixture simmer over medium heat until the apples are fully coated and slightly softened.
Arrange about 10 apple slices in a line, slightly overlapping, and then carefully roll them into a rose shape.
Place each apple rose into a crust in the muffin tin.
Bake for 15–20 minutes, until the crusts are golden and the apples are tender.
Let cool slightly, then dust with powdered sugar before serving.
Caly (Ball) Bendyk is the Associate Writer for the Frank Family blog and magazine. As the winery’s Content Associate, she expertly weaves the winery’s stories into engaging narratives, driven by a passion for creating compelling content. Outside of writing, Caly is a former Olympic style weightlifting and CrossFit athlete with over 10 years of experience. She’s passionate about fashion, fitness, reading, and indulging in the occasional expensive latte.
Our family's interest in wine has grown from a passion into a business. What started as just 200 cases in 1993 has grown to become a renowned flagship winery in Napa Valley.
