Recipe for Apple and Matcha Tea Tarts

Start by preparing your dough: Pour the flour, sugar, salt, and matcha into a suitable container. Mix everything until you achieve a light green mixture. Take the cubes of butter and form them into pea-sized balls using your fingers. Add them to your dough without mixing. Slowly add the milk, then gently mix your preparation with a spatula until the mixture forms a ball.

Gently knead this dough (it is important to do it gently) and slightly flatten it. There should be large visible pieces of butter in the dough. Divide the dough into two pieces and flatten them gently. Wrap each piece separately in plastic wrap and let rest in the refrigerator for 1 or 2 hours.

Continue with the filling: While the dough is resting, make sure the apples are cut into very small cubes. Mix the apples with the sugar, cinnamon, flour, and lemon juice in a large bowl and let it all rest.

It's time to assemble everything. Roll out the dough on a well-floured surface (make sure to flour the rolling pin as well). Once the dough is smooth and about half a centimeter thick, cut out small circles using a circular cutter (ideally 7 to 10 cm in diameter). Take the scraps, form them into a ball again, and roll them out until all the dough is used up.

Place a small amount of the apple mixture in the center of the dough. Be sure not to overfill (you need to leave enough space around the edges to seal the two circles of dough together). Take another circle and slightly stretch it with your hands. Place it on top of the circle with the apple mixture and seal with the back of a fork. Cut 3 slits on the top of the tarts. Repeat this action for all the tarts.

It's almost done, icing and baking! Preheat your oven to 190 degrees. Place your preparations on a baking sheet lined with parchment paper. Whisk the egg in a separate container and add 2 teaspoons of water and the sugar. Brush the mixture over each tart. Sprinkle with sugar and refrigerate for 20 minutes. Once rested, bake the tarts for 20 to 23 minutes or until the edges are lightly golden.

To finish, it's good, you just have to indulge yourself!