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
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This Recipe for Granny Smith Applesauce Tarts is one of thousands in the Recipes-to-go Fruit Cookbook.
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
If you enjoy this Granny Smith Applesauce Tarts Recipe - you should enjoy the recipe collections you can find on the websites below:
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Granny Smith Applesauce Tarts from the recipe cookbook of Recipes-to-go (Fruit)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
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) |
My favorite animal is steak. |
| Fran Lebowitz |
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