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.
The tart has perfect layers of tender and delicate crust.
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.
Roll out crust into 5 inch rounds. Place a tablespoon of filling in the middle and fold over, crimp with a fork.
Fry in 1 inch oil, on medium heat. You don’t want the oil to be smoking….
Drain well on paper towels. Sprinkle with granulated sugar while still warm.
This recipe makes about 15 apple tarts.
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!
- 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
- 2 cups all purpose flour
- 1 Tsp. Salt
- 1/2 cup milk
- 1/2 cup salad oil
- hot salad oil for cooking
- 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.
- For Crust:
- 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.
- To assemble:
- Roll out half of the dough about 1/8 inch thick, on a well floured surface.
- Once it is rolled out, dust it with a little flour and fold into a square.
- Roll it out again. This makes the wonderful flakey layers. ..but this can be our little secret....
- Cut into 5 inch circles. (I used a large wide-mouth peanut butter jar)
- Wet the edges with water.
- Place a tablespoon of filling in the center of the dough round.
- Fold over and press together with fingers
- With a fork, crimp edges.
- Fry in hot oil until both sides are lightly browned.
- Drain on paper towels.
- Sprinkle with granulated sugar
- This recipe will make about a 12-15 tarts