Pecan Bourbon Mini Apple Tarts
10 firm baking apples
1/8 cup pure maple syrup
1/8 cup William Wolf Pecan Bourbon Whiskey
1 tsp ground cardamon
2 drops doTerra lemon essential oil
Cook Apples on stovetop until soft.
Using a hand blender blend until chunky applesauce consistency.
Add all other ingredients and stir.
*If your apples have released a lot of liquid simmer until liquid is very reduced. Your apple mixture should look like coarse apple sauce.
2 2/3 cup all purpose flour
1 tsp salt
1/2 cup crisco
1/2 cup cold unsalted butter
1 tsp vinegar
6 Tbs ice water
1/2 tsp vanilla
Mix liquid ingredients together. Keep cold. Mix dry ingredients together and cut in fat until it looks like coarse crumbs. Add wet ingredients and mix it together with a fork. Knead in the bowl for a couple minutes until a ball forms. Split into two discs, wrap in plastic wrap and chill for about 1/3 hr before rolling out.
*this is kind of a wet dough so it really benefits from chilling. Use plenty of flour when rolling out and keep cold. Freezes well.
To form tartlets. Use a small mouth canning jar lid to cut pie dough pieces out. Place in a muffin tin that been sprayed with cooking spray. Then, put about a tablespoon of filling in each tartlet.
Bake at 375 degrees for around 15 min. Make sure dough is lightly browned or they’ll fall apart when you remove them.
Cool before taking tarts out of the muffin tin. This makes a lot (over 48). I made 24 and just froze any leftovers. It’s so nice to just pull these out and put it together quickly.
And, you MUST eat the ones that do fall apart. It’s a must! 😀
I created these recipes on November 14, 2017 and May 24, 2012 respectively.