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Prep Time: 60 minutes, Serves 4 1 Fuji apple, cored and cut into thin slices 1 Tbsp. freshly squeezed lemon juice 1 1/4 cups organic, unbleached flour 1 stick Henry's cold, unsalted butter; cut into small pieces 1/4 tsp. sea salt 3 Tbsp. ice water plastic wrap 1 cup tart dried cherries 2 cups cherry cider 1/2 cup turbinado sugar 2 Tbsp. cornstarch or 4 tsp arrowroot powder dissolved in a small amount of water 1 tsp. organic ground cinnamon 1 tsp. vanilla 1/2 tsp. almond extract 2 cups apples, peeled, cored and diced (a combination of Fuji, gala, and granny smith) Non-stick canola oil spray 2 Tbsp. turbinado sugar 1/2 tsp. organic ground cinnamon Preheat oven to 400 degrees F. Core and thinly slice a Fuji apple, put slices in a small bowl and toss in 1 tablespoon of freshly squeezed lemon juice. Reserve until ready to use. In a large bowl, using a handheld pastry blender, mix the flour, butter and salt until crumbly. Add the ice water and mix gently with your hands until the water is absorbed. Form the dough into a ball. On a lightly floured surface, knead the dough lightly with the heel of your hand for a few seconds. Form the dough into a ball, dust with flour, wrap in clear plastic wrap and chill for 1 hour. Place dried cherries and cherry cider in a small saucepan. Over low heat, simmer cherries for about 5 minutes. Add sugar, cornstarch or arrowroot powder, cinnamon, vanilla and almond extract. Stir well. Add apples and cook for about 4 more minutes or until sauce has thickened. Set aside to cool. Spray 4 tartlet pans with non-stick canola oil spray. Divide dough into quarters and press dough on bottoms and sides of pans and crimp edges. Spoon filling evenly into tartlet shells; arrange apple slices in a fanned, circular pattern. Mix 2 tablespoon of sugar with a 1/2 teaspoon of cinnamon and sprinkle evenly over the apples. Bake tarts on a cookie sheet for 20 to 25 minutes or until crust is golden brown. Garnish with a fresh cherry and a sprig of mint. |
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