Turkey-Shaped Apple Tarts 6.000

Toni L. Sandys for The Washington Post

KidsPost Nov 24, 2015

These are festive and fun to make: With colorful apples for feathers and a pie crust face, the little turkeys are sure to be gobbled up.

It helps to choose 2 pieces of fruit that are the same size. You’ll need three sizes of round pastry cutters or templates to cut around: 4 1/2-inch (about the size of a sour cream container top), 2 1/4-inch and 1 1/2-inch.

Serve with a scoop of vanilla ice cream on the side.

Make Ahead: The tarts can be stored in an airtight container at room temperature a day in advance. You'll have some of the pie crust dough left over.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • Two 9-inch unbaked pie crusts (rolls; 15 ounces total)
  • 1 medium green Granny Smith apple
  • 1 medium red Gala apple
  • 1 large egg yolk
  • 2 or 3 tablespoons water
  • 6 teaspoons apple jelly
  • 1 1/2 tablespoons unsalted butter, melted
  • 6 dark raisins
  • 1 tablespoon sugar, for sprinkling


Place a sheet of parchment paper on a clean, flat work surface. Unroll each pie crust dough there, and use the 4 1/2-inch cutter to cut 3 rounds from each one (for a total of 6). Freeze those 6 rounds while you prep the apples. Reserve and refrigerate the pie crust dough scraps.

Rinse and dry the apples. Core them, cut in half and then into very thin slices.

Stir together the egg yolk and water in a small cup; you’ll use this egg wash to brush the dough.

Preheat the oven to 400 degrees. Line a separate baking sheet with parchment paper. Remove the 6 rounds of dough from the freezer and arrange them on the sheet, spaced at least 1 inch apart. Turn up the edges (about 1/2 inch) around each one.

Spread 1 teaspoon of the jelly evenly over each tart round, then overlap thin slices of apple to create the look of turkey tail feathers and cover the inside of each tart, alternating green and red slices. Use some of the melted butter to brush the apple slices once they’re in place.

Use the scraps of pie crust dough to cut out three 2 1/4-inch rounds (for the lower part of the bodies) and three 1 1/2-inch rounds (for the heads). You should have some small pieces of the dough left; use or cut 3 triangles (for the turkey beaks) and 3 tear-drop shapes (for the turkey’s snood).

Build a turkey body on top of the apple slices in each tart, lightly brushing each piece with egg wash and turning it upside down as you work: the body should be positioned on the lower half of the slices (touching where the “6” would be on a the face of a clock). Place the head on the upper part of the body. Place the beak shape on the lower part of the head, then the snood -- sometimes called a "gobbler" -- draped from under the beak.

Lightly brush the surface of the turkey bodies with the remaining melted butter. Brush the beaks, snoods and the tart edges with egg wash, to make them bake up a bit darker (or you might find it easier to dip them in the egg wash and put them back where they were). Place the raisins where the turkey’s eyes should be. Discard any leftover egg wash.

Lightly sprinkle sugar over the turkey bodies and apple slices. Bake (middle rack) for 15 minutes, or until the crust is golden brown and the apples are tender.

Serve warm or at room temperature.

Rate it

Recipe Source

Adapted from the Miranda Made blog.

Tested by Toni L. Sandys.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.