Servings: 4 cups (64 tablespoons)
Ingredients
5 medium Granny Smith apples --to equal 4 cups
1 cup unsweetened apple juice
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup Brown Sugar
1/2 tsp. salt
2 teaspoons apple cider vinegar
1/2 cup raisins
2 tablespoons Dalton Cut Mixed Peel(30 grams)
1/4 cup mixed dried fruit( OR a mixture of dried cranberries & apricots)
2 tablespoons dried currants
1/2 cup SF apple sauce-optional
1 teaspoon vanilla
1 teaspoon rum extract
2 tablespoons Butter
2 teaspoons cornstarch
1 tablespoon water
* frozen mini tart shells —- thawed for 10 mins or make your own pastry.
Steps
Peel, core and chop the apples.
Put the apple juice, cider vinegar, sugar, cinnamon, allspice and nutmeg.
Bring to a boil ,add apples, raisins , currants and mixed dried fruit and candied peel. Cook on low until apples are just fork tender.
Mix the cornstarch and water, remove pan from heat, stir the cornstarch mixture into the hot apple mixture; stirring constantly.Return pan to heat , stir in the butter and let mixture gently boil for a minute.Stir to prevent lumping.
* MAKING TARTS
Place the thawed tart shells in a mini tart pan OR use homemade sour cream pastry dough rolling to fit mini tart tins
Spoon the cooled fruit mince mixture into the unbaked tart shells, filling 2/3 full.
Bake at 350 degrees for 15-18 minutes or until crust is a golden brown.
Cool on rack.
Notes
Approximately 64 tablespoons in total recipe
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