Apple Butter Tarts
Fall is the best time for fresh, crisp apples, and the perfect time to get back to baking amazing desserts like these scrumptious tarts.
Recipe from The Food Channel
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
0.063 teaspoon ground cloves
1 lemon, juiced and grated rind
11 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
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.
Preheat oven to 375 degrees F.
Roll out one of the disks of dough 116-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.
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.
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