Lunch: Apple-Cranberry Mince Tartlets Recipe | MyRecipes

NOTES: You can make these tartlets up to 1 day ahead; cool, cover, and store at room temperature. Serve them with vanilla ice cream. PREP AND COOK TIME: About 1 hour, plus 1 hour to cool.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Honey, Apples

Health and fertility benefits of Apple-Cranberry Mince Tartlets Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 tart green apples, such as Granny Smith (1 lb. total), peeled, cored, and chopped
1 1/2 cups dried cranberries
1 cup chopped Medjool dates
1/2 cup dry white wine
1/4 cup honey
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
1 cup (1/2 lb.) butter, at room temperature
1 cup granulated sugar
2 large egg yolks
2 tablespoons molasses
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
Turbinado sugar

Instructions

In a 2- to 3-quart pan over medium heat, stir apples, cranberries, dates, wine, honey, allspice, 1/4 teaspoon cloves, and 1/4 cup water often until apples are soft when pierced and liquid has evaporated, about 10 minutes.
Meanwhile, in a bowl, with a mixer on medium speed, beat butter and granulated sugar until blended. Add egg yolks and molasses; beat until well combined, scraping down sides of bowl as needed. Add flour, ginger, cinnamon, salt, and remaining 1/2 teaspoon cloves; beat on low until incorporated into a stiff dough.
Divide dough into thirds. On a floured board, with a floured rolling pin, roll out one of the thirds 1/4 inch thick. Use cookie cutters to cut into star shapes (reroll scraps to bake as cookies). Divide 2 remaining thirds into thirds. Press each piece over bottom and up sides of a 4-inch fluted tart pan with removable bottom. Spoon warm fruit mixture into shells and spread level. Top each tartlet with one or more stars; sprinkle with turbinado sugar. Set tartlets on a 12- by 18-inch baking sheet.
Bake in a 400 ° oven until pastry is lightly browned, 20 to 25 minutes. Cool on a rack about 1 hour. Remove pan rims and set tartlets on dessert plates.

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