Caroline Kopp
Yield
Makes 6 servings

How to Make It

Step 1

Combine flour and salt in a medium bowl; cut in butter and shortening with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened.

Step 2

Shape into a ball; roll pastry to 1/8-inch thickness on a lightly floured surface. Cut dough into 6 (5-inch) circles; fit into 6 (4-inch) tart pans with removable bottoms. Prick bottoms of tart shells with a fork; place on a baking sheet. Bake at 450º for 10 minutes or until golden. Cool completely.

Step 3

Sauté apples in melted butter in a large nonstick skillet 5 minutes; gently stir in brown sugar. Cook, stirring often, over medium-high heat 4 to 5 minutes or until sugar is syrupy and apples are tender yet retain their shape. Remove from heat, and let cool.

Step 4

Spoon apple mixture into prepared tart shells, and sprinkle with huckleberries. Serve immediately.

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