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Spiced Apple Two-Bite Tarts

Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
Hands-on time 40 mins
Total time 1 hr
Yield Serves 12 (serving size: 2 tarts)
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.

Ingredients

  • Crust:
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour
  • Filling:
  • 2 cups finely diced peeled Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup crème fraîche

Nutrition Information

  • calories 180
  • fat 11.2 g
  • satfat 4.5 g
  • monofat 4 g
  • polyfat 1.5 g
  • protein 1.7 g
  • carbohydrate 18.8 g
  • fiber 0.9 g
  • cholesterol 17 mg
  • iron 0.6 mg
  • sodium 100 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.

  3. To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.

  4. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Top each tart with 1/2 teaspoon crème fraîche.