Home-Made Apple Tarts

homemade apple tart

Fall is officially here.  I know it’s technically been here a few weeks, but in Georgia the season kinda drags its feet. Then slowly but surely the weather gives in, until the nights and the mornings are finally cool. You know it’s here because the leaves turn loose and begin tumbling to the ground…..And it’s apple season. Time for any and all things apple, my favorite Fall fruit. Today I made Home-Made Apple Tarts. After supper, we had Apple Tarts and coffee. And in the morning,  we will do it all over again…..

I have to admit, the first time I made these I was a little nervous. You see,  apple tarts are my mother in law’s specialty. And I make a point to never enter a competition with my mother in law. There’s no way to win. Not for me nor for you with yours. She was his first love and nothing will ever compete with that.  So, with this fact always in mind, I tread very carefully across this most hallowed ground. 😉

I remember when we were dating and I had made my perfect roast beef for dinner. We stopped by later to see his mother and he must have been smokin’ something, I never knew what got into him. To this day.  I caught my breath when I heard him say to her  “It was the best roast beef I have ever put in my mouth.” I looked at him and thought “What have you done? Have you lost your mind???” He told me later, that he was trying to put the words back into his mouth as they stumbled out, but they wouldn’t stop coming… It was something we will never forget. She stopped what she was doing and looked at him, then she looked at me, then back at him. I knew he had stepped in it. There was no cleaning up that mess. We didn’t stay long.

She has made apple tarts for him since he was a little boy.  It’s a comfort food for him and he loves them.  I dreaded having him try mine.  I worried about the crust. I was concerned it might be tough. I worried about the filling, I knew she only used dried apples….I didn’t have her recipe, but I did have one from a dear lady I knew years ago.  When I finished with my first batch and tasted the first one…..oh me, oh my.  They were out of this world. I wasn’t worried any more. And further more, not only would my husband approve, she would, too!

I love my mother in law. We’ve always been kindred spirits. We love the same things: cooking, gardening, shopping and her son.

homemade apple tarts closeup

The tart has perfect layers of tender and delicate crust.

homemade apple tart apples

Although some recipes call for dried apples, fresh apples are perfect. You simply cook them until the juice evaporates. The filling is a simple stewed apple, sugar and cinnamon combination. I used Granny Smith Apples.

homemade apple tart filling2

Roll out crust into 5 inch rounds. Place a tablespoon of filling in the middle and fold over, crimp with a fork.

homemade apple tarts filling

Fry in 1 inch oil, on medium heat. You don’t want the oil to be smoking….

homemade apple tarts frying

Drain well on paper towels. Sprinkle with granulated sugar while still warm.

homemade apple tarts sliced

This recipe makes about 15 apple tarts.

Homemade Apple Tarts wide

Whew!…..It’s always nice to pass the mother in law test, don’t you think?   I’m not even going to tell you what he said about my Home-Made Apple Tarts!……no way….  I will say this…they won’t last long!


Home-Made Apple Tarts


  • 4 large baking apples .....I used two Granny Smith and two Fuji. The Granny Smith tend to cook down faster and the Fuji will not fall apart so easily. You may use either or some of both.
  • 3/4 cup granulated sugar
  • 1-2 teaspoons of ground cinnamon
  • 1 tsp vanilla extract
  • 1 TBLS butter
  • Crust:
  • 2 cups all purpose flour
  • 1 Tsp. Salt
  • 1/2 cup milk
  • 1/2 cup salad oil
  • hot salad oil for cooking


  1. Peel and slice apples. Place in large boiler...(just apples) and turn heat on medium. Cover them with a lid. Watch the apples and stir them as they cook a little, but not too much. After about 3-4 minutes remove lid and add sugar and cinnamon mixture. Cook uncovered until done. If you stir too much they will all cook apart. Don't cook them that long..maybe 3 more minutes. Remove from heat and stir in flavoring and butter. Stir and set aside to cool.
  2. For Crust:
  3. Mix all ingredients and add additional flour so that you can handle the dough. Once dough is smooth, place in plastic wrap and refrigerate for about 30 minutes or until you are ready to assemble tarts.
  4. To assemble:
  5. Roll out half of the dough about 1/8 inch thick, on a well floured surface.
  6. Once it is rolled out, dust it with a little flour and fold into a square.
  7. Roll it out again. This makes the wonderful flakey layers. ..but this can be our little secret....
  8. Cut into 5 inch circles. (I used a large wide-mouth peanut butter jar)
  9. Wet the edges with water.
  10. Place a tablespoon of filling in the center of the dough round.
  11. Fold over and press together with fingers
  12. With a fork, crimp edges.
  13. Fry in hot oil until both sides are lightly browned.
  14. Drain on paper towels.
  15. Sprinkle with granulated sugar
  16. This recipe will make about a 12-15 tarts
  17. Enjoy!

Chocolate Buttermilk Pound Cake

chocolate buttermilk pound cake3

For years I made Miss Marie’s Chocolate Pound Cake and loved it. I still do. In fact, even when I make this Chocolate Buttermilk Pound Cake, she is always on my mind. She passed away 12 years go and I miss her.

I remember, many years ago, going into my daughter’s room to have “The Talk’ with her. She was in the 5th grade. I decided it was about time….boy, I dreaded it. This is important. I mustard up as much courage as I could and climbed the stairs to her room. [Read more…]

Sinfully Delicious Devil’s Food Cake

sinfully delicious devils food cake2

This week we had two birthdays in our family and we’ll have another one on Monday! Hands down, this cake is everyone’s favorite birthday cake. Sinfully Delicious Devil’s Food Cake is hard to beat. Chocolate on Chocolate. A chocolate lovers dream!  I came across a recipe several years ago from David Lebovitz for Devil’s Food Cake and  not only was it delicious,  it was also, very easy to make. I made one and before the week was out I had made two.  That’s when I found out it was the perfect birthday cake. Everyone wanted one. Same thing the next year and now, this year, too.  So, let me share with you the most Sinfully Delicious Devil’s Food Cake,  ever!

melissas cake

My latest, above,  baked for my daughter in love’s birthday this week….and her little helper, Emma.

Before we get started…go ahead and buy ingredients for two or more….you’ll be wanting another, after  you taste this one…

devils food cake sliced

This cake is so tender and moist and delectable. Even tho it is recommended to eat it the same day it is baked, I promise, it still tasted magnificent,  3 days later. If it lasts that long!

devils food cake sliceclose

One thing I highly recommend is that you use a good chocolate. I used Ghirardelli’s unsweetened powdered cocoa for the cake.

But for the ganache I used their 60% bittersweet chips. The advantage of using the chips over the bars is that it calls for 10 oz of chopped chocolate and the chips come in a 10 oz bag…or,  you need 2 and a half bars to add up to the 10 ozs.

This week I made one with the bars and one with the chips…both were perfect. You can even use half of one and half of another. Once I didn’t have enough of the good chocolate and added a Hershey unsweetened ounce square and it was still fine. Remember it calls for a semi or bittersweet chocolate NOT unsweetened. Lindt’s is very good, too. I’m limited in my area for finer chocolates,  but if you can get better where you live,  then by all means, do.

I goes without saying..Butter is better than Margarine….and real cream when you can.devils food cake jennifer

This is one I made several years ago….for my daughter’s birthday…. You’ll be so glad you made this…and so will everyone else…Enjoy!

sinfully delicious devils food cake4

Sinfully Delicious Devil’s Food Cake

1/2 cup unsweetened cocoa
1 1/2 cups plain flour
1/2 teaspoon salt
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 stick softened butter
1 1/2 cups sugar
2 eggs
1/2 cup milk
1/2 cup strong coffee

10 ounces chopped bittersweet/semisweet chocolate bar or chips
1/2 cup cream
3/4 cup unsalted butter

Preheat oven 350* Grease 2 9″ cake pans and line with parchment.

CAKE: Combine flour, baking powder, soda, salt, cocoa, and sift together into a bowl. In another bowl, cream sugar and butter until light and fluffy.
Combine coffee and milk. Add milk mixture to sugar mixture alternately with flour mixture 1/3 at a time.
Bake in middle of oven 25 minutes or until tester comes out clean.

Heat cream in medium sauce pan over med/low heat add chocolate to cream.Stir until melted. Remove from heat and add butter. Stir until butter is melted. Set aside and allow to cool about an hour or so.

Place first cake layer on cake plate and frost top. Add second cake layer on top of first and frost top. Frost sides. Serve with a generous amount of vanilla bean ice-cream.
Garnish with strawberries and mint leaves (optional). Enjoy!


Lemon Cheesecake and Strawberry Trifle

Lemon Cheesecake Trifle

They were all going to be here for Sunday dinner ~kids, grandkids…us,  them….you name it. Stella came home from the beach with sun poisoning on her precious face and so she decided she needed to stay home and help me cook. The night before, she and I had seen photos of Lemon Meringue Pies and decided that would be our dessert.  This is a story about taking lemons and making……well, it’s more about taking a ruined lemon pie filling and making Lemon Cheesecake Trifle. And about my little helper helping me. [Read more…]

Sweet Biscuits and Strawberries

Sweet BIscuits and Strawberries 12

Looking for the perfect dessert for Mother’s day? I don’t know about you,  but I usually have both of our mothers, plus our daughters, daughters in love,  and grandchildren for Sunday Dinner on any and every holiday,  including Mother’s Day. It’s fine. I love cooking and blessing my family with good food.  This dessert is easy and it has strawberries and real whipped cream. But that’s not the best part. All of that goodness is sitting on top of a wonderful sweet biscuit. Last Spring I served this for supper one night. Yes, I did. Just this. No one complained.  We had dinner guests last night and I served Sweet Biscuits and Strawberries for dessert. Wonderful!  It was so wonderful, we had toasted Sweet Biscuits and Strawberries tonight! [Read more…]

Strawberry Mousse Cake

strawberry mousse cake slice

Strawberry Mousse Cake. The perfect Sunday dinner dessert.  I made it easy on myself Easter and decided to bake a doctored up cake mix. With just a little doctoring you can have a cake that tastes like it’s from scratch!  And, with homemade strawberry mousse,  topped with  fresh whipped cream, no one needs to know! [Read more…]

Rice Pudding with Cherries

Rice Pudding cover

I don’t know about you,  but many nights after dinner is over I want a dessert, but I’ve failed to plan for one.  Usually I whip up an Apple Crisp in a hurry, allowing it to bake while we eat. But lately,  I’ve wanted something a little more comforting. That’s when I remembered the rice pudding Mama made when I was a child. [Read more…]