1. Preheat oven to 350˚F (180˚C). In a food processor, add flour, icing sugar and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed (add an additional 1/2 tsp (2 mL) of water at a time if necessary). Flatten to 1/2-inch (1.25-cm) disc, wrap tightly in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, in a saucepan over medium-low heat, stir together apples, sugar, Calvados and lemon zest. Cook covered, stirring occasionally until apples are tender (but not mushy), about 20 to 30 minutes. Remove from heat and let cool. Stir in ricotta.
3. On a lightly floured surface, roll dough to 1/8-inch (2-mm) thickness. Cut out 4-inch (10-cm) circles using a round cutter (or alternatively, divide dough into 12 pieces and roll out). Fit into non-stick muffin cups. Refrigerate for 30 minutes.
4. Fill each muffin cup with 2 tbsp (30 mL) of apple-ricotta mixture. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds or until pourable, then drizzle 1 tsp (5 mL) over each tart.
5. Bake glazed apple-ricotta tarts in the centre of preheated oven until pastry is golden, about 20 to 25 minutes. Cool tarts in pan on wire rack.

Chef’s Tip: For tasty tarts, we recommend using fresh local apples. For extra flavour, drizzle each tart with 1 tsp (5 mL) of Calvados while they cool.

Makes 12 tarts