Spiced Apple two bite

The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.




Crust:

1/3 cup sugar

1/4 cup unsalted butter, softened

2 tablespoons canola oil

1 tablespoon 1% low-fat milk

1/2 teaspoon vanilla extract

1/4 teaspoon salt

4.5 ounces all-purpose flour (about 1 cup)

1/3 cup very finely chopped toasted pecans

Baking spray with flour

Filling:

2 cups finely diced peeled Granny Smith apple

2 teaspoons fresh lemon juice

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger

1 tablespoon unsalted butter

1/2 teaspoon cornstarch

1 tablespoon water

1/4 cup crème fraîche

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.
3. To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
4. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Top each tart with 1/2 teaspoon crème fraîche.