FOR THE APPLESAUCE
6 large granny smith apples
2 tbsp unsalted butter
1 tbsp fresh lemon juice
2 tbsp honey
FOR THE PASTRY
3/4 cup solid vegetable shortening
1/4 cup boiling (not just hot) water
1 tbsp milk
1 tbsp sugar
2 cup all-purpose flour, sifted
A Recipe for
Granny Smith Applesauce Tarts
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This Recipe for Granny Smith Applesauce Tarts is one of thousands in the Recipes-to-go Fruit Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This is a recipe for Granny Smith Applesauce Tarts from the recipe cookbook of Recipes-to-go (Fruit)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
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.
Serves: 6
Granny Smith Applesauce Tarts Recipe brought to you by Recipes To-Go