“Cinnamon Bun” Apple Tartlet

For the cinnamon dough:
Preheat the oven to 350 F.

In a large mixing bowl, whisk and combine the buttermilk, egg, applesauce, melted butter, 2 tablespoons of sugar, and salt. Add the whole wheat flour and stir to combine. Add and mix to combine about 1/2 cup of all-purpose flour and begin kneading dough with hands. Continue adding all-purpose flour, about 1/4 cup at a time, just until dough no longer sticks to bowl or hands. In total, 1 cup to 1 1/4 cups of all-purpose flour should be added to the dough.

In a separate bowl, stir and combine 2 tablespoons of sugar and 1 teaspoon cinnamon.

Divide the dough into 6 equally sized balls. Roll the first ball in the cinnamon-sugar mixture until it’s coated on all sides. Place the dough in a 4-inch tartlet pan and use your hands to press the dough along the bottom and all along the sides of the pan. Be sure the thickness of the dough is consistent throughout, about 1/4-inch thick. Use a small knife to trim away any excess dough that rises above the top of the tart pan. Repeat until 6 tartlet pans are filled with dough.

Place all of the tartlet pans on a baking sheet and bake the crusts for 12 minutes. As soon as the crusts are removed from the oven, immediately sprinkle remaining cinnamon-sugar mixture all over the tops of the crusts. Allow the crusts to cool to room temperature.

For the apple filling:
Meanwhile, heat the canola oil in a sauté pan over medium-low heat. Add the sliced apples and cook until they’re softened, about 15 minutes. Reduce the heat to low and add the applesauce and maple syrup. Stir and add the sugar, cinnamon, ginger, vanilla extract, salt, and nutmeg. Stir until everything is well-combined and turn off the heat. Allow the apple mixture to cool to room temperature.

For the sugar glaze:
Meanwhile, in a small mixing bowl, combine the Greek yogurt, powdered sugar, and vanilla extract. Whisk the ingredients until the mixture is smooth and creamy.

If the glaze is too thick, whisk in just a drop of water (about 1/4 teaspoon).

To assemble the Apple Tartlets:
Remove the crusts from the tart pans. Fill each crust to the brim with the apple mixture. Use a teaspoon to drizzle sugar glaze over the top of each tart. Serve.

Apple tarts should be stored in a covered container at room temperature. If you don’t serve them immediately, sugar glaze should be stored separately in a covered container in the fridge and drizzled over tarts immediately before serving.