Friday, October 14, 2011

Apple tartlets


Let's get started!
Apple filling:
Clean, peel and core 6-8 apples. Add 1/4 c brown sugar, 1/4 t corn starch, 1 t vanilla, 1 t ground cinnamon and 2 T butter to sauce pan over medium heat. Add diced apples. Cook until apples soften.
Tartlet Shell (yields 6):
1 1/4 cups all purpose flour
2 T + 1 1/2 t sugar
8 T unsalted butter, cold, cut in 1/4" slices
1 small egg (or use half of a large beaten egg)
1/2 t vanilla extract
Preheat oven to 350F. In a processor, combine flour and sugar. Add cold butter slices and process. In a small bowl, whisk together the egg and vanilla and add to the flour mixture. Process until it forms a nice dough. Remove dough from processor and press with heels of your hand until texture is nice and smooth. The consistency is similar to a sugar cookie dough. Spray tartlet molds with Pam.
Roll the dough into individual balls and place in the middle of the tartlet mold. Press your thumb in the center of of the dough and work the dough up the edges of the tartlet mold.
Bake tartlets approx 12-15 minutes, until golden brown. When cool enough to handle, tip the mold upside down and tartlet should fall free pretty easily. Fill tartlet with apple filling and serve.
Warm and delicious hand-sized fall treat!

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