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Apple-Cranberry Mince Tartlets

David Prince
Yield Makes 6 servings
NOTES: You can make these tartlets up to 1 day ahead; cool, cover, and store at room temperature. Serve them with vanilla ice cream. PREP AND COOK TIME: About 1 hour, plus 1 hour to cool.


  • 2 tart green apples, such as Granny Smith (1 lb. total), peeled, cored, and chopped
  • 1 1/2 cups dried cranberries
  • 1 cup chopped Medjool dates
  • 1/2 cup dry white wine
  • 1/4 cup honey
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Turbinado sugar

Nutrition Information

  • calories 898
  • caloriesfromfat 34 %
  • protein 7.8 g
  • fat 34 g
  • satfat 20 g
  • carbohydrate 147 g
  • fiber 6 g
  • sodium 515 mg
  • cholesterol 154 mg

How to Make It

  1. In a 2- to 3-quart pan over medium heat, stir apples, cranberries, dates, wine, honey, allspice, 1/4 teaspoon cloves, and 1/4 cup water often until apples are soft when pierced and liquid has evaporated, about 10 minutes.

  2. Meanwhile, in a bowl, with a mixer on medium speed, beat butter and granulated sugar until blended. Add egg yolks and molasses; beat until well combined, scraping down sides of bowl as needed. Add flour, ginger, cinnamon, salt, and remaining 1/2 teaspoon cloves; beat on low until incorporated into a stiff dough.

  3. Divide dough into thirds. On a floured board, with a floured rolling pin, roll out one of the thirds 1/4 inch thick. Use cookie cutters to cut into star shapes (reroll scraps to bake as cookies). Divide 2 remaining thirds into thirds. Press each piece over bottom and up sides of a 4-inch fluted tart pan with removable bottom. Spoon warm fruit mixture into shells and spread level. Top each tartlet with one or more stars; sprinkle with turbinado sugar. Set tartlets on a 12- by 18-inch baking sheet.

  4. Bake in a 400° oven until pastry is lightly browned, 20 to 25 minutes. Cool on a rack about 1 hour. Remove pan rims and set tartlets on dessert plates.