Sunday, November 30, 2014

Mini Apple Tarts

Source: (slightly modified by Aimee)

1/3 cup brown 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
1 cup all-purpose flour 
1/3 cup very finely chopped toasted pecans or walnuts

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 

Topping (optional): 2 TB oats & 1 TB brown sugar, mixed

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. Sprinkle with topping if desired.

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