Spiced Apple Two-Bite Tarts

Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
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.

Yield:

Serves 12 (serving size: 2 tarts)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Nutritional 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

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

Preparation

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.

Note:

Deb Wise,

November 2013