Description
These tarts feature a fruit forward profile with plenty of honey, cradled by a nutty crust and topped by autumn leave cutouts. A drizzle of honey apple syrup and salt take a simple tart and transform it into the perfect companion to a colorful season.
Ingredients
- ½ cups Chopped Hazelnuts
- ½ cups All-purpose Flour, Plus 1 Tablespoon, Divided
- ½ cups Vegetable Shortening
- 3 teaspoons Ice Cold Water
- 1 teaspoon Almond Extract
- 1 cup Chopped Apples (granny Smith Or Honeycrisp)
- 1 teaspoon Cinnamon
- ½ teaspoons All Spice
- ¼ cups Honey
- FOR DRIZZLING:
- Reserved Liquid From Apple Filling
- 1 Tablespoon Honey
- 1 teaspoon Cornstarch
- Salt For Sprinkling
Preparation
Preheat oven to 425ºF.
Puree hazelnuts in a food processor until finely chopped. Add 1/2 cup flour to create meal, then pulse in shortening just until crust begins to clump into meal the size of peas.
In a separate small bowl, mix remaining 1 tablespoon flour with cold water and extract. Mix into meal until it follows the fork. Add more water or flour as needed.
Roll out the dough 1/4 inch thick on a floured surface and cut large circles for the tarts. Save some crust for cutouts to top the tarts. Put the circles into a muffin pan, crimping the edges in slightly to create a curved edged. Set aside the cut-outs.
Take chopped apples, sprinkle with spices and stir in honey. Let filling sit for several minutes before draining off excess liquid. Reserve liquid and fill tarts with scoop of apple filling. Top with leaf cutout and place in oven. Bake for 5 minutes, then reduce temperature to 350ºF and bake for an additional 10 minutes. Remove form oven to cool.
In a small pot on the stove at medium heat, bring remaining apple juices to a boil and whisk in honey and cornstarch. Cook just another minute or two until thickened, then remove from heat. Drizzle onto tarts and sprinkle with salt. Best served warm.
