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
How to Make It
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.
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.
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.
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.