Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Granny Smith Applesauce Tarts

  3. Categories: Tarts, Desserts

  4. Yield: 6 servings


  6. 6 lg Granny Smith apples

  7. 2 tb Unsalted butter

  8. 1 tb Fresh lemon juice

  9. 2 tb Honey


  11. 3/4 c Solid vegetable shortening

  12. 1/4 c Boiling (not just hot) water

  13. 1 tb Milk

  14. 1 tb Sugar

  15. 2 c All-purpose flour, sifted

  16. Peel and core the apples; cut into thin slices, to thicker than 1/4".

  17. Put the apples, butter, lemon juice and honey in a heavy saucepan

  18. with a lid. (Don't try using a lightweight pan; you need a heavy pan

  19. that conducts heat well.) Cover tightly; cook over high heat for 10

  20. minutes. Uncover. Stir to break up the apples into a smooth sauce. If

  21. necessary, keep cooking until the applesauce is completely smooth,

  22. stirring frequently to prevent burning or sticking. Set aside to

  23. cool. (You may cook the applesauce in advance and refrigerate. Bring

  24. back to room temperature before serving.)

  25. Put the shortening in a large bowl. Add the boiling water. Stir

  26. quickly to make a smooth mixture. Stir in the milk and sugar. Add the

  27. flour, 1/2 cup at a time, mixing well after each addition, until you

  28. have used a total of 1 1/2 cup flour. After that, add flour only

  29. until the dough clings together stiffly. Form the dough into a ball.

  30. Flatten between sheets of wax paper, or wrap in plastic wrap and refrigerate for at least 1 hour, to allow the dough to "relax."

  31. After 15 minutes before you are ready to prepare the tart shells,

  32. remove the dough from the refrigerator. Let it soften slightly. Roll

  33. out the dough, either on a floured surface or between sheets of wax

  34. 1/8". Cut into six

  35. 4 circles, using a

  36. plastic lid (such as that of the shortening can) or a cardboard

  37. template as a guide. (You may save any leftover dough, well-wrapped,

  38. in the freezer for up to 6 weeks.)

  39. Preheat the oven to 400'F.

  40. Turn a standard muffin tin upside down and gently drape a circle of

  41. dough down the muffin shape, pressing in place lightly. Repeat with

  42. the remaining dough circles, making certain the shells don't touch

  43. 12-muffin tin and skip spaces so the

  44. tart shells don't touch.)

  45. Bake the shells for 12-14 minutes, or until they're golden brown.

  46. Allow the shells to cool slightly before gently removing them from

  47. the muffin tin to finish cooling right side up on a wire rack. (You

  48. may prepare the tart shells one day ahead and store in a covered

  49. container.)

  50. At serving time, fill each shell with 1/3 cup room-temperature

  51. applesauce. If desired, drizzle with additional honey. You also may

  52. warm the tarts briefly in the oven - 5

  53. like to gild the lily, serve with a scoop of vanilla frozen yogurt or low-fat "ice cream.")

  54. 487 calories,

  55. 5 grams protein,

  56. 74 grams carbohydrates,

  57. 20.4 grams fat (6.4 grams saturated),

  58. 3 milligrams

  59. sodium. MMMMM


Send feedback