Recipe

Apple Butter Tarts - Chatelaine Magazine Recipe

	Lor / All my dishes 2 years, 2 months ago Grated apple adds a touch of fall to this Canadian classic. Prep:25m Cook:15m Servings:12	Lor
	easy

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Ingredients

12 3-in. (7.5-cm) frozen tart shells, a 225-g pkg

1 egg

1/3 cup (75 mL) lightly packed brown sugar

3 Tbsp. (45 mL) corn syrup

2 Tbsp. (30 mL) butter, melted

1 Tbsp. (15 mL) brandy or Calvados

1 Tbsp. (15 mL) all-purpose flour

1 tsp. (5 mL) vanilla

Pinches of cinnamon and salt

1 medium apple, grated

Nutrients per tart

1.5 g protein

6.9 g fat

18.3 g carbohydrates

0.5 g fibre

10 mg calcium

99 mg sodium

140 calories

Directions

Place rack in bottom third of oven. Preheat to 425F (220C). Place frozen shells on counter to thaw slightly, about 10 min. Meanwhile, in a medium bowl, whisk egg. Whisk in brown sugar and corn syrup until evenly mixed. Whisk in melted butter, brandy, flour, vanilla, cinnamon and salt until fairly smooth.

Place shells on a rimmed baking sheet. Peel, then grate apple. Divide grated apple between shells. For easier pouring, turn filling into a measuring cup. Stir, then fill each shell just to the pastry rim.

Bake on bottom rack of oven until filling is deep golden around edges and centre is set, 15 to 18 min. Tart filling will puff up, but will settle when cool. Cool on a wire rack for at least five min. Remove from foil containers and place on plates. Top with brandied whipped cream or a mini-scoop of vanilla ice cream.

• MAKE AHEAD Prepare butter-tart filling, omitting grated apple. Cover filling and refrigerate overnight or up to 2 days. (Do not freeze.) Immediately prior to baking, bring filling to room temperature. Then peel and grate apple, dividing grated apple between tart shells. Whisk filling and pour into shells. Bake as above.

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