Flakey apple tarts

They're so flaky and delicious -- when I took these out of the oven, I felt like I was staring at something from a fancy pastry shop in Paris! Okay, they'd be much prettier if made by an ACTUAL pastry chef, but, their flakiness is nothing short of divine!

The weather wasn't particularly beautiful today in Davisburg, but the farmer's market went on nonetheless! I demonstrated this recipe for apple tarts; their flaky crust left mouths happy.

I have to credit my friend, Annette, for sharing her pie crust recipe and teaching me how to make such a lovely and delicious pastry! I adapted the apple filling recipe from that for apple pie out of a Betty Crocker cookbook.

The recipe is simple in terms of its ingredients, but technique is key. Having the right tools on hand will facilitate success (flaky crust). It's good to have a vision of the whole process before starting, to foster efficiency. Give yourself two hours to make four dozen tarts (if you finish a bit early, brew up that coffee to enjoy along with your freshly-baked, flaky tarts).

If you are experienced with pastry-making, then feel free to skip straight down to the recipe. For those of you who want some tips for perfecting your crusts, or are beginning, the following tips and explanations should set you up for success. (Remember, practice makes perfect ;)

Tips and technique
For best results, be sure that your lard (and/or butter) are refrigerated for a few hours prior to making the pastry; leave it/them in the fridge until ready for use. COLD is key!!

Before you dive in to baking, round up your tools:

• Pastry cutter
• Marble slab or cutting board, or marble/granite/travertine counter top
• Marble rolling pin
• Apple corer/slicer (or knife)
• Peeler
• Mini-muffin pans/tart pans (enough for four dozen)



A two or four cup volume is sufficient. Ultimately, you'll use 1/3 - 1/2 C water (estimate -- I've never paid attention to the precise quantity)

• A pyrex measuring cup (or other decanter) filled with ice + water (heavy on the ice)
• Wooden spoon
• Soup spoon
• Butter knife
• Small, glass container
• Food scale (or 1 C measures for dry and wet)

Now, here's a high-level overview of the process for making these delectable tarts:
1. Prepare pastry
2. Let set for 10 minutes -- pull out tools and ingredients for filling
3. Place pastry in the fridge for thirty minutes -- prepare filling, preheat oven
4. Remove pastry from fridge
5. Create tarts in muffins pans
6. Bake -- start cleaning up that mess!
7. Cool and serve

On to prepping and baking!!

Pastry/crust
Ingredients
1 pound (3 + 3/4 C) all-purpose flour (keep the bag of flour handy for later)
1/4 pound (1/2 C) lard
1/4 pound (1/2 C) butter
Pyrex measuring cup (or other decanter) filled with ice + water (heavy on the ice)

Feel free to use 1/2 pound lard, or 1/2 pound butter, if you prefer. I think the half-and-half combo of each (per the ingredient list) makes the best crust.

Instructions

1. Place 1 pound of flour in a large mixing bowl
2. Remove the lard and/or butter from the fridge -- measure it and place it in the bowl with the flour
3. Use a pastry cutter to cut the pastry into the flour. Go slowly, and do not overwork the mixture. Use a knife or fork to scrape the mixture that gathers on the pastry cutter. Continue cutting until the lard/butter chunks are pea-sized. Err on the side of too big rather than too small
4. Pour a small amount of water (2-3 tbsp) over the mixture. Using a fork, start pulling from the edge of the bowl into the center, slowly, and turn the bowl, repeating the whole way around. Once the water has been absorbed, add another few tablespoons. (I use a fork while pouring to prevent the ice from falling into the pastry.) When a ball starts to form in the center of the bowl (or rather, when the mixture starts to adhere to itself), stop. Err on the side of too dry rather than too wet
5. Gently gather mixture together by pressing it together with your hands -- just two or three gentle squeezes will do



It's best to flour your surface prior to turning out the pastry onto it

6. Turn the mixture out onto a marble slab. If it falls apart, assess whether it seems too dry in the middle. You can drizzle another few tablespoons of water if needed. 



Choose a cool part of your kitchen to work (i.e. avoid working directly next to the oven)

7. Gently press the mixture together, if needed. Cover with the bowl, and leave the pastry set, on the counter, for ten minutes                                    
8. After ten minutes have passed, place the "ball" of pastry back into the bowl, cover the bowl (with a towel, plastic, or lid), and place in fridge for thirty minutes
9. Make the filling while waiting for the pastry to chill 

Apple filling
Ingredients
6 C apples, peeled, cored, diced into small chunks (pea-sized)
1/2 - 2/3 C sugar (or honey)
1 tsp cinnamon (or more, to taste)
2 tbsp butter, melted
pinch of salt
Add other spices, such as allspice or nutmeg, to taste, if preferred (I prefer not)

Instructions

1. Assuming that your pastry is resting, covered, in the fridge, go ahead and preheat the oven to 425F
2. Mix all apple filling ingredients together in a medium-size bowl; combine thoroughly
3. Let the mixture set out on the counter while working with the pastry to fill the tart pans

Create the tarts

1. Sprinkle a generous layer of flour over the marble slab
2. Remove the pastry from the fridge. Gently remove and place about one-fourth of the pastry onto the marble slab. Cover the remaining pastry and return to fridge
3. Gently but firmly press down on the pastry to form it and spread it out slightly, in preparation for rolling
4. Sprinkle the top of pastry with flour
5. Start in the center, and use the rolling pin to work the pastry out in one direction (somewhat gently). Return to the center and roll the other side out
6. Gently lift the pastry and flip it over -- if it seems to be stuck, use a butter knife to release the pastry from the slab. Sprinkle more flour
7. Sprinkle a but more flour on top, and roll it out a bit more. The thinner the better, but not so thin that it's difficult to handle. If it's your first time making pastry, err on the side of thick -- it just may turn out more chewy than crispy
8. Caution: avoid balling up the pastry and "starting again" -- the more it's worked, the less flaky (and more chewy) the crust will be after baking



Don't worry too much about clean edges -- it won't matter much once you fill the tart and fold the pastry and pinch it together)

9. Cut the pastry into 2.5-3 inch squares



These are a bit thicker than optimal

10. Place squares into the muffin pan (I find it easier to start filling the inside spaces of the pan and working outward), leaving the pastry draped outward (you'll want to fold it over top of the filling). Continue until you are out of pastry
11. Spoon apple filling into the pastry -- it should be at least level with the top of the pan



I haven't perfected the aesthetic yet, but they taste fantastic!

12. Fold the edges of the pastry in to the center, and pinch together gently. 
13. Repeat steps 1-12 until all of the pastry has been used or you run out of muffin pans!
14. Place pans into the pre-heated oven, and bake for 20-30 minutes, or until golden brown. If you decide to use regular cupcake-size pans instead of mini's, they may need 45 minutes or more to cook fully
15. Remove from oven and let cool for twenty minutes
16. Remove from muffin pans -- they should pop right out, unless some of the filling oozed out at the seams, in which case I like to use a butter knife to release the tart from the pans
17. Enjoy!

Vegan potential: use margarine or palm shortening (instead of butter and/or lard).

Storage: they should freeze/defrost well -- store in Ziplok bags, and allow to defrost on the counter.

Lazy-ass applesauce

I buy produce from door to door organics on a weekly basis, except in the summer when my garden is producing. One of my latest favorites is their ten-pound box of imperfect apples for $6.99 - what a steal! This week I bought two boxes (ahem, twenty pounds of apples)! I picked the worst twenty apples (which weren't really even that bad, perhaps one to two bruises each, and/or a mark or two) of the two boxes to use for applesauce. I have about forty apples remaining, and will make at least one more batch of applesauce, perhaps two.

I have two wee guys at home, and hence don't have time to hang out with a double broiler all day making applesauce. When I bought a ten pound box of apples a few weeks ago, I asked some ladies from a parenting forum to share the quickest way to make applesauce. One person replied with a crock pot recipe, and I was sold!

Ingredients
20 apples, minus bruises, cores and nibbles (be sure to remove all seeds)
1/2-1 C water
2 tbsp cinnamon

The carnage. I use that nifty little gadget there to core and slice the apples in one step. I leave the skins on, because it provides a nice color for the applesauce (pinkish). My mother-in-law strains her applesauce to remove the skins once it is finished cooking, but I don't mind the skins in my applesauce, and hence I leave them in. Feel free to strain as a last step if you wish, or peel prior to coring/slicing if you prefer.

Instructions

1. Add enough water to the crock pot that you have about a quarter-inch of water (to protect the apples from burning until they start to produce liquid)
2. Add those apples (minus cores and bruises, of course)
3. Add cinnamon (I used about 2 tablespoons - use as much or as little as you wish - you can always add more at serving time)
4. Put the lid on, cook on low for 6-8 hours. I stir them periodically (once every hour or two, if I'm around)

The finished product

Storage

I keep some in a pint or quart sized canning jar in the fridge, and also freeze some (in individual six-ounce-glass containers). I pull the frozen ones into the fridge the night before consuming - the applesauce freezes wonderfully!

fudge puddles

my sister's mother-in-law shared this recipe with me.  the recipe is rather simple, but is more time consuming than basic chocolate chip cookies.  there is nothing healthy about this delectable dessert, but your taste buds will surely approve :)

"wet" ingredients
1 C butter
1 C peanut butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp vanilla

dry ingredients
2.5 C flour
1 1/4 tsp baking soda
1 tsp salt

filling ingredients
12 oz milk chocolate
12 oz dark chocolate
2 cans sweetened condensed milk
2 tsp vanilla

cookie instructions

1. preheat oven to 350 F
2. mix wet ingredients
3. add dry ingredients - mix or cream together
4. place paper cups in tiny tart pan or cupcake pan 
5. add cookie dough
6. bake 15 minutes for mini tarts, or about 18 minutes for cupcake sized (or until browned)
7. remove from oven, and press each cookie with "tart smasher," creating a hollow space for filling



this is what i refer to as a "tart smasher" - there may be a proper term to which i am ignorant.   mine has a small end for mini tarts, and a large end for cupcake-sized tarts.

8. let cool - remove from pan to wire rack until about room temperature

filling instructions
either use a double broiler, or a stock pot + sauce pan - i use the latter and will proceed with those instructions

1. fill stock pot with enough water to cover sauce pan (i.e. add water to stock pot, and place sauce pan within, to determine proper amount of water).
2. set stock pot to high heat to boil water
3. combine all filling ingredients into sauce pan
4. once water is boiling, place sauce pan within
5. stir mixture continuously until well melted and consistent texture (20 minutes or so)
6. pour the hot filling into the hollowed cookies/tarts (i use a 4 cup pyrex glass measuring cup - i heat it in the boiling water, and then empty the contents of the sauce pan into it - be very careful not to burn yourself - you'll need a well insulated oven mitt, or, a rubber handle cover for a cast iron skillet).

here's a sample of the finished product (cupcake-sized).  i failed to take a photo while they were displayed beautifully on the cake plate, so this will have to suffice.

* these tarts freeze well!!!
** recipe makes about 3 dozen cupcake sized tarts, or 6-8 dozen mini tarts