Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com


Credit: David Prince

Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

898 calories; calories from fat 34%; protein 7.8g; fat 34g; saturated fat 20g; carbohydrates 147g; fiber 6g; sodium 515mg; cholesterol 154mg.