Carol made these tarts for her granddaughter Lily to keep her spirts up during Lily’s prolonged treatment for a life-threatening illness.
Ingredients
| 5 medium to large apples (a mixture is best: honeycrisp, Granny Smith, gala, delicious) |
2 tsp. ground cinnamon |
| ½ c. sugar | ⅛ tsp. salt |
| ¼ c. light brown sugar | 1 package ready-made or 1 batch homemade piecrust |
| 1 Tbsp. cornstarch | 1 egg (optional) |
Preparation
1. Peel apples and cut into thin slices. Put in a large bowl. Combine sugar, brown sugar, cornstarch, cinnamon and salt, and sprinkle over apples. Toss to coat evenly. Cover bowl and let sit about an hour, to draw liquid from apples.
2. Preheat oven to 350°F. Place apples in a saucepan, bring just to a boil (add a little apple juice if apples are too dry), then reduce heat and simmer 10-15 minutes, stirring frequently. (Or you can place in microwave-safe dish and heat for about 8 minutes, stirring every couple of minutes.) Cool completely.
3. Line eight 4-inch tart pans with piecrust. Use a cookie cutter to cut shapes out of leftover dough for top crust.
4. Spoon apple mixture into crustlined pans, topping with dough shape. If desired, use an egg wash of 1 egg beaten with 1 tablespoon of water to lightly brush tops of crusts.
5. Bake 25-30 minutes or until crust is golden brown.
Makes 8 tarts.
Nutritional Information: Calories: 260; Fat: 6g; Cholesterol: 20mg; Sodium: 135mg; Total Carbohydrates: 51g; Dietary Fiber: 4g; Sugars: 33g; Protein: 3g.
Don’t miss Carol’s inspiring story about helping her granddaughter deal with prolonged, painful treatment for leukemia.
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