Search This Blog

Sunday, May 29, 2016

Apple Crisp Tartlets

Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: September 2013
Photography by Jeff Coulson/TC Media
Prep time 35 minutes
Total time 2-1/4 hours
Portion size 12 tartlets

2 Cortland apples, (about 450 g)
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) cinnamon
Pinch salt

1-1/4 cups (300 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold butter, diced
1/4 cup (60 mL) cold lard, diced
2 tbsp (30 mL) Ice water
2 tbsp (30 mL) sour cream

1 cup (250 mL) quick-cooking rolled oats, (not instant)
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) ground nutmeg
1/3 cup (75 mL) butter, melted

Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 13-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling scraps. Fit into muffin cups; refrigerate for 30 minutes.

Meanwhile, peel, quarter and core apples. Cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.

Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.

Bake in bottom third of 375 F (190 C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release. Let stand in pan on rack for 10 minutes; remove from pan and let cool.

Nutritional Information per tartlet: about
cal 283 pro 4g total fat 15g sat. fat 8g 
carb 35g dietary fibre 2g sugar 16g chol 29mg 
sodium 117mg potassium 93mg   
calcium 2 iron 9 vit A 8 vit C 2 
folate 13

No comments:

Post a Comment