Recipe: Little Apple Tarts

We visited the apple farm last Wednesday when there was a rare day of good sunny weather after a whole week of non-stop raining. It was a rather hectic day because I had to go for my volunteer work and then Calvin had his first field trip to the boathouse. I’m glad we went then because it turned really cold this week. It is our second trip to the apple orchard. The first time we went, there were only Jonagold and Golden Delicious. We bought a bunch of Jonagolds just coz we’ve never eaten it before and most of that was promptly eaten or turned into apple crumble (the ones I brought to our Shenandoah National park trip)

Last year we really liked the Fuji apples that we picked so this time, we were all prepared for a big haul home. We went on a weekday so there was no shuttle bus and we had a nice hike up the mountain to where the Fuji apple trees grow. We saw piles of apples lying at the side of the road. They must have been too ripe and that one week of rain when few people were picking them probably meant a lot of them just fell off the tree. What a waste! I wonder if the orchard owners pick those up and make them into apple cider or something. It’s a good thing we don’t actually buy the apple products they sell because I can’t help but wonder whether the fate of those fallen apples involves something in their kitchens!

It was fun looking for the apples and picking them. We let Calvin picked many small ones that are within his reach. Last year, we found that the small ones tasted better than the big ones. When I went to pay for it, it turned out we had a big haul of 14 lbs of apples!! I’m not sure what we’ll do with it. I’ve made some apple tarts which was gobbled up in a jiffy but it’s so much work that I’m hesitant to make more. Looks like it’ll be lots of sliced apple snacks for a while.

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Recipe: Apple Tarts

Ingredients:
Filling:
2 apples, cubed
1 TBS sugar
1 TBS cinnamon

Tart Dough:
1.5 cup whole wheat flour
0.5 cup butter (I substituted 2 Tbs with applesauce)
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla

Method:
1. Preheat oven to 400F
2. Cream sugar and butter, then add remaining dough ingredients. Mix well until moist crumbs form.
3. Grease muffin pan with butter
4. Press dough into pan and up the sides. Use a measuring cup to press the dough down firmly so it’s not lumpy.
5. Mix apple with sugar and cinnamon and put into the empty tarts until it is full.
6. With remaining dough, make flat little covers to put on top of the apples. Mine was covered up pretty haphazardly and there are plenty of gaps in between.
7. Bake at 400 F for 18 to 22 minutes or until the top is browned. I started checking every minute from 15 minutes.

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