Lunch: Spiced Apple Two-Bite Tarts

Recipe by Deb Wise The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to

Ingredients

1/3 cup sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
1 tablespoon 1% low-fat milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4.5 ounces all-purpose flour (about 1 cup)
1/3 cup very finely chopped toasted pecans
Baking spray with flour

Instructions

Preheat oven to 350 °.
To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350 ° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.
To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Top each tart with 1/2 teaspoon crème fraîche.

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