RED Tarts: Redacted and Extremely Delicious.

[madbaker]

This week's Resolution Recipe was made some time ago, but I lost it until now. So: Red Apple Tarts.

To make red apple tarts, peel your apples and soak them in red wine, with sugar and cinnamon beaton, with a little fresh butter, then pass everything through a sieve and make your tarts. (Livre Fort, 1555)

2.75 lb green cooking apples (5-6; I used an 18th c. British cooking apple whose name I have forgotten)
1 cup red wine
2/3 cup sugar
3/4 tsp true cinnamon
1 Tbsp unsalted butter

full double crust: 1/2 cup butter, 1.5 cups flour, 4ish Tbsp cold water

Peel and coarsely chop apples. Place in a pot and add wine, sugar, cinnamon, and butter. Simmer over medium heat for about 30 minutes, until very soft, stirring occasionally. Cool and push through a sieve.

Roll out pie crust and cut out 12 4" rounds. Form rounds into tarts (I used a muffin tin) and bake at 375 for 30 minutes. Cool and fill with apple mixture.

What worked: Gorgeous red color. The apples broke down and thickened on their own; they hardly needed the sieve. Nice tart apple-y flavor without being too sweet.

What didn't: I was happy with them.

Will I make them again? Certainly. They'd be good for an event as well.

Comments

[serendipity17.livejournal.com]

Did you have Bramley or Cox's Orange Pippin?

[madbaker.livejournal.com]

I used an 18th c. British cooking apple whose name I have forgotten.