1st Step
Combine diced apples or peaches with sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch in a medium basin. To evenly saturate the fruit with the aromatic seasonings and thickener, thoroughly combine them.
2nd Step
Whisk together the all-purpose flour and salt in a large basin. Add the chilled, cubed butter and knead it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add lukewarm water gradually while mixing until the dough comes together. Make a disk out of the dough, encase it in plastic wrap, and refrigerate it for 30 minutes.
3rd Step
On a lightly floured surface, roll out the chilled dough to a thickness of approximately 1/8 inch. For the tarts, use a round cutter (approximately 4-5 inches in diameter) to carve out circles.
4th Step
On one half of each pastry circle, place a dollop of the prepared fruit filling, leaving a border around the margins. Fold the remaining pastry half over the filling to create a half-moon shape. The tarts are sealed with a fork by pressing the borders together. Ensure that they are well-sealed to prevent filling leakage during frying.
5th Step
Heat sufficient vegetable oil to submerge the pies in a deep, heavy-bottomed skillet or saucepan. Using a thermometer, heat the oil to approximately 350 degrees Fahrenheit (175 degrees Celsius).
6th Step
