Granny Smith Applesauce Tarts
Submitted by hpfoss
Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minHot-water pastry is an old trick worth knowing. Pouring boiling water over shortening creates an emulsion that produces a sturdy shell you can drape right over the outside of an upside-down muffin tin, giving you six perfect tart cups without any blind baking gymnastics.
The filling leans sharp thanks to Granny Smith apples, brightened with lemon juice and pulled back toward dessert with just a couple spoons of honey. No refined sugar, no thickeners, just apples cooked down covered until they collapse into sauce under their own steam.
A heavy pan is key for the sauce. Thin aluminum scorches the bottom layer before the apples break down.
Kitchen Tips
- Let the pastry dough rest at least an hour in the fridge. This relaxes the gluten so the rolled dough doesn’t spring back and shrink in the oven.
- When draping dough over the inverted muffin tin, leave an empty cup between each shell so they bake evenly and don’t fuse together.
- Let the applesauce cool completely before filling the shells. Warm sauce will steam the pastry soft within minutes.
- Leftover dough freezes beautifully for up to six weeks, tightly wrapped.
Variations
Ingredients
Directions
Peel and core the apples; cut into thin slices, to thicker than ¼ inches.
Put the apples, butter, lemon juice and honey in a heavy saucepan with a lid.
(Don’t try using a lightweight pan; you need a heavy pan that conducts heat well.)
Cover tightly; cook over high heat for 10 minutes.
Uncover.
Stir to break up the apples into a smooth sauce.
If necessary, keep cooking until the applesauce is completely smooth, stirring frequently to prevent burning or sticking.
Set aside to cool.
(You may cook the applesauce in advance and refrigerate.
Bring back to room temperature before serving.)
Put the shortening in a large bowl.
Add the boiling water.
Stir quickly to make a smooth mixture.
Stir in the milk and sugar.
Add the flour, ½ cup at a time, mixing well after each addition, until you have used a total of 1½ cup flour.
After that, add flour only until the dough clings together stiffly.
Form the dough into a ball.
Flatten between sheets of wax paper, or wrap in plastic wrap and refrigerate for at least 1 hour, to allow the dough to relax.
After 15 minutes before you are ready to prepare the tart shells, remove the dough from the refrigerator.
Let it soften slightly.
Roll out the dough, either on a floured surface or between sheets of wax paper, to a thickness of ⅛ inches.
Cut into six 4 inch circles, using a plastic lid (such as that of the shortening can) or a cardboard template as a guide.
(You may save any leftover dough, well-wrapped, in the freezer for up to 6 weeks.)
Preheat the oven to 400’F.
Turn a standard muffin tin upside down and gently drape a circle of dough down the muffin shape, pressing in place lightly.
Repeat with the remaining dough circles, making certain the shells don’t touch one another (if possible, use a 12-muffin tin and skip spaces so the tart shells don’t touch.)
Bake the shells for 12 to 14 minutes, or until they’re golden brown.
Allow the shells to cool slightly before gently removing them from the muffin tin to finish cooling right side up on a wire rack.
(You may prepare the tart shells one day ahead and store in a covered container.)
At serving time, fill each shell with ⅓ cup room-temperature applesauce.
If desired, drizzle with additional honey.
You also may warm the tarts briefly in the oven - 5 minutes at 350’F.
(If you’d like to gild the lily, serve with a scoop of vanilla frozen yogurt or low-fat ice cream.)
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