Apple Butter Tarts

Posted by Chef at The Food Channel®

From The Kitchens of The Food Channel

Prep Time:30 minutes
Cook Time:4 hours
Serves:8

Tagged:

Fall is the best time for fresh, crisp apples, and the perfect time to get back to baking amazing desserts like these scrumptious tarts.

Why try? The combination of flavors like cinnamon, nutmeg, and cloves, with a dash of cognac makes this apple dessert one to LIVE for.

Foodie Byte: Serving individual-sized tarts makes your family or guests feel extra special.

Ingredients

FOR APPLE BUTTER:
4 cups fresh apple puree or unsweetened apple sauce
1 1/2 cups packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/16 teaspoon ground cloves
1 lemon, juiced and grated rind
FOR TART:
2-9 inch refrigerated pie crusts, unbaked
6 firm tart apples, peeled, cored, and thinly sliced
1 teaspoon cinnamon mixed with 2 tablespoons granulated sugar
1 cup dark or golden raisins, soaked overnight in 2 tablespoons cognac
1 cup walnuts, chopped

Preparation

1
To make the apple butter, combine all ingredients in a heavy saucepan and cook over low heat for approximately 3 hours, until the mixture is thick and dark brown. Take care not to scorch the butter. Remove from the stove and let cool.
2
Preheat oven to 375ºF.
3
Roll out one of the disks of dough 1/16-inch thick and cut circles large enough to fit the 4-inch tart pan. Place the dough in the pans, cut off excess with a sharp knive. Repeat with the remaining dough. Prick the bottom of each shell with a fork in order to allow the steam to escape. Bake for 10-12 minutes.
4
To make the tarts, spoon approximately 1/4 cup apple butter into each tart shell, top with several apple slices, and sprinkle with cinnamon sugar or cognac-soaked raisins, if desired. Bake for 10-15 minutes, just until the apples soften. Serve warm.

Additional Info

Comments

We'd love to hear from you.

tovie

Mon Oct 13 12:16:31 -0500 2008

Very pretty, yummy looking recipe I'm going to try, but since you're only baking the filled tart shells 10-15 minutes, I'm guessing they need to be either pre-baked or par-baked. It would have been nice to have that spelled out in the recipe, especially since you go from 1 lb of pie dough in the ingredient list to putting apple butter into a tart shell in the directions.

Bill Bailey from The Food Channel

Tue Oct 14 13:41:13 -0500 2008

Editor's reply: Whoops. Good catch! We have revised the recipe and made the correction. Please let us know how it comes out. Thanks so much.

home contact advertise privacy policy terms of use press conduct sitemap