Last week I bought a bag of Gala apples , probably 4 pounds ( I thought it was only a kilo ! ) and even bought 3 pieces of Granny Smith for this recipe alone . I seldom buy that much , more like 3 or 5 pieces whenever I have the urge to eat it . Most of the time , after eating it for 3 straight days , the last one or two will be in the fridge for days , sometimes nearly two weeks until I can't take it anymore and have to eat it or worst , throw it . At least I know one person who's having this weird habit lol
I baked an apple bundt cake using some of those apple , I was so pumped up from the smell alone ! Of course , my joy turned into horror meh ! when I removed the cake from the pan ! Nearly half of the top was stuck at the bottom , I still get misty-eyed thinking about it hee hee ! Next time , I won't be stingy with the butter when greasing the bundt pan .
Oh , that was a cream cheese-filled apple cake , by the way *sigh*So , what to do with some of the remaining apples ?! I've been eyeing this recipe for quiet sometime and the crust , which is described as sort of pecan shortbread clinched it for me . It was delicious on its own and a breeze to make ! You don't have to roll the dough , just divide it evenly among the tins . If you're using a mini-muffin pan , the tart shells will come off easily , not so if you're using a mini tart tins , patience and a bit help from the trusty pairing knife will do the trick . Just remember to remove it after 5 minutes of cooling , you may find it a bit hot to handle but better than uttering some French words while removing it if you let it stand for a long time .
The filling tastes great , too , I should have used 2 Gala instead of one since it barely cover all my 21 tartlets . The soured cream is a must ! The tanginess of it is a good foil for the buttery crust and the spiced filling . You can use yogurt or crème fraîche ( as recommended in this recipe )
Need to find more recipes with apples in it ....
Please check original recipe @ Cooking Light /My Recipes
Makes 21 tartlets ( 15 grams dough each )
Crust : ( makes 320 grams cookie dough )
57 grams sugar
57 grams unsalted butter , softened
2 tablespoon canola oil
1 tablespoon milk
1/2 teaspoon vanilla
1/4 teaspoon fine sea salt
4.5 oz / 126 grams / about 1 cup all-purpose flour
1/3 cup finely chopped pecans
Filling : ( makes 1 cup )
1 Granny Smith apple , peeled and diced
1 Gala apple , peeled and diced
2 teaspoon lime juice
2 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly minced ginger
1 tablespoon butter
1/2 teaspoon tapioca starch
1 tablespoon water
Homemade soured cream : Add 1 teaspoon lime or lemon juice to 75 ml double cream , mix to combine , chill in the fridge before using .
* Preheat oven to 350°F / 180°C . Lightly grease mini muffin and tart tins , put in the fridge to chill .
* Crust : In a medium bowl , combine the first 6 ingredients , use a whisk and beat until mixture is light and fluffy . Add in the flour and nuts and mix until just combined . Divide dough into 21 mini tart tins or individual mini-muffin tins or 24 mini muffin pan , 15 ( some are 16 grams ) grams of dough in each tin . If it is too hot in your kitchen or dining room , chill the dough for at least 30 minutes for easy handling . Press dough into bottom and up the sides of the tin .
* Bake for 15 minutes or until golden brown . Cool in the pan on a wire rack for 5 minutes ; carefully remove from the tins ; if you're using the tart tins , gently poke some of the fluted edges with the tip of a pairing knife before removing and let cool completely on a wire rack .
* Filling : Place apple and lime juice in a bowl , toss to coat , add the sugar and the next 4 ingredients ( through ginger ) , stir well to combine .
* Melt butter in a saucepan over medium-heat ; add apple mixture . Cover and cook for 4-5 minutes , stirring occasionally . Combine tapioca starch and water in a small bowl ; add it to the apple mixture , cook for about 1 minute or until mixture thickens . Transfer mixture into a bowl and let cool at room temperature .
* Spoon about 2 teaspoon of apple mixture into each tart shell and top with about 1/2 teaspoon of soured cream . Serve immediately .
This post is linked to the bloghop event Little Thumbs Up , this event is organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme is APPLE and hosted by Kit of I Lost in Austen