Not to be confused with a Scottish Apple Pie or an apple pie cooked with Scotch, the Apple Scotch tart is it's own creation. Cooking the apples, sugar, and spices on the stove top until they're nice and soft and all simmered together gives your final pie a sweet, spicy smoothness. The small size of these tarts makes them great for individual desserts, too!
Apple Scotch Baby Tarts
5 cups thinly sliced, peeled, tart apples, cut into 1/2" pieces or smaller
1 cup packed brown sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup flour
3/4 teaspoons salt
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons vanilla
3 tablespoons butter
- Prepare the crust.
- Add apples, brown sugar, water, and lemon juice to the saucepan. Heat until boiling, then cover and simmer fror 5 to 8 minutes or until the apples are tender.
- Stir flour, salt, and spices into the saucepan, stirring constantly until the mixture thickens and boils for 1 minute. Remove from heat, stir in butter and vanilla. Let cool.
- Heat oven to 325 degrees F.
- Take one ball of dough and roll it to a 1/8 inch thickness. Take a 4" wide cookie cutter and cut out enough dough circles to fill your tartlet pans. Line them carefully, pressing firmly against the bottom and sides of the pans without pulling the dough (pulled dough shrinks when it bakes). Let the excess dough hang off the end and then roll the rolling pin over the top to remove. Put tartlet pans on cookie sheet, spacing them evenly.
- Spoon apple filling into each tartlet pan.
- Bake 20-25 minutes until filling thickens and crust is light brown.
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