Apple-Cranberry Mince Tartlets

Ingredients

• 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

Preparation

1. 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. 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. 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. 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.