How To make Granny Smith Applesauce Tarts
FOR THE APPLESAUCE:
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey
FOR THE PAStrY:
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted
Peel and core the apples; cut into thin slices, to thicker than 1/4". Put the apples, butter, lemon juice and honey in a heavy saucepan with a lid. (Don't try using a lightweight pan; you need a heavy pan that conducts heat well.) Cover tightly; cook over high heat for 10 minutes. Uncover. Stir to break up the apples into a smooth sauce. If necessary, keep cooking until the applesauce is completely smooth, stirring frequently to prevent burning or sticking. Set aside to cool. (You may cook the applesauce in advance and refrigerate. Bring back to room temperature before serving.) Put the shortening in a large bowl. Add the boiling water. Stir quickly to make a smooth mixture. Stir in the milk and sugar. Add the flour, 1/2 cup at a time, mixing well after each addition, until you have used a total of 1 1/2 cup flour. After that, add flour only until the dough clings together stiffly. Form the dough into a ball. Flatten between sheets of wax paper, or wrap in plastic wrap and refrigerate for at least 1 hour, to allow the dough to "relax." After 15 minutes before you are ready to prepare the tart shells, remove the dough from the refrigerator. Let it soften slightly. Roll out the dough, either on a floured surface or between sheets of wax paper, to a thickness of 1/8". Cut into six 4" circles, using a plastic lid (such as that of the shortening can) or a cardboard template as a guide. (You may save any leftover dough, well-wrapped, in the freezer for up to 6 weeks.) Preheat the oven to 400'F. Turn a standard muffin tin upside down and gently drape a circle of dough down the muffin shape, pressing in place lightly. Repeat with the remaining dough circles, making certain the shells don't touch one another (if possible, use a 12-muffin tin and skip spaces so the tart shells don't touch.) Bake the shells for 12-14 minutes, or until they're golden brown. Allow the shells to cool slightly before gently removing them from the muffin tin to finish cooling right side up on a wire rack. (You may prepare the tart shells one day ahead and store in a covered container.) At serving time, fill each shell with 1/3 cup room-temperature applesauce. If desired, drizzle with additional honey. You also may warm the tarts briefly in the oven - 5 minutes at 350'F. (If you'd like to gild the lily, serve with a scoop of vanilla frozen yogurt or low-fat "ice cream.") Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6 grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams sodium.
How To make Granny Smith Applesauce Tarts's Videos
Fresh apple filling for any dessert!
One apple filling to rule them all *cough LOTR JOKE* Make a big batch of this apple filling to use in cakes, pies, pastries or anything else really! Perfectly spiced, thick and can be canned or frozen. Check the blog post for alternatives to cornstarch.
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Spiced Apple Filling Recipe ►
2 lbs apples (about 4 apples) starchy apple like granny smith or honeycrisp
1 Tbsp lemon juice
1 oz butter
4 oz brown sugar (or white sugar is fine)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
12 oz apple cider
1 oz cornstarch
2 oz water
1 Tbsp honey
1 Tbsp vanilla extract
1 tsp orange extract
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French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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Make This Apple Pie Filling for your Pies & Tarts
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Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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How to make Apple Pie Filling #shorts #bakingshorts #applepiefilling
How to make an apple pie filling.
Peel and core your apples. Cut into 1/2 inch chunks.
Mix the lemon juice and cornstarch together before adding.
Granny Smith recommended in the recipe but I used locally picked apples from a farm nearby. No idea what kind as I didn’t pick them, so thanks Sarah for the apples.
Ingredients:
6 large Granny Smith apples
3 tablespoons butter
¼ cup fresh lemon juice
1 tablespoon cornstarch
½ cup granulated sugar
½ cup brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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