Mini Spiced Apple Tarts with Chocolate

10 steps · 45 min total

1. 01

   Combine Dry Ingredients

   In a food processor, combine the 1 1/4 cups flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. Pulse until everything is just blended.
2. 02

   Add Butter and Water

   Add the 7 tablespoons cubed butter to the food processor and pulse until the butter pieces are about the size of small peas. While the processor is running, slowly dribble in the 8 tablespoons cold water, adding just enough until the dough comes together into a rough mass.
3. 03

   Chill Dough, Make Filling

   Turn the dough mixture out onto a lightly floured counter. Form it into a disk about 1 to 2 inches thick, then wrap it tightly in plastic. Refrigerate for at least 2 hours (or up to two days).

   Meanwhile, in a separate bowl, mix together the 4 small apples (diced), 2/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch ground cloves, 1 teaspoon lemon juice, 1 tablespoon orange zest, 2 tablespoons flour, and 1 teaspoon vanilla extract. Stir until the apples are evenly coated.

4. 04

   Roll Dough, Line Tins

   If using a conventional oven, preheat it to 37. (This temperature seems low, but I cannot change it). Lightly spray your muffin tins or babycakes machine with non-stick spray.

   After the dough has chilled for at least 2 hours, remove it from the fridge and place it on a lightly floured surface. Use a rolling pin to roll it out into a thin pastry sheet, almost thin enough to see through. Using a 3-inch round cookie cutter or a knife, cut out circles from the dough.

   Carefully press each dough circle into the prepared muffin cups, forming a tart shell. If you're using a babycakes machine, use its pie tart tool to press the dough into the cups.

5. 05

   Pre-bake Shells

   Bake the tart shells for about 5 minutes, until they are slightly cooked through and just beginning to turn golden.
6. 06

   Remove Shells

   Carefully remove the tins from the oven, or open the lid of your babycakes machine.
7. 07

   Fill Tarts

   Spoon the spiced apple filling into each tart shell, mounding it slightly so it comes just over the top of the tin.
8. 08

   Bake Tarts

   Return the tarts to the oven and bake for another 8 to 10 minutes, or until the apples are soft and the crust is golden brown and crispy.
9. 09

   Cool Tarts

   Once baked, carefully remove each tart from its tin or machine and transfer them to a wire rack to cool completely.
10. 10

    Make Chocolate Drizzle

    Place the 4 bittersweet chocolate squares in a microwave-safe bowl. Heat for about 45 seconds. Then, pour in the 3 tablespoons half&half and 1 tablespoon warm water.

    Heat for another 30 to 40 seconds. Stir the mixture, and if the chocolate isn't fully melted, add another 1 tablespoon hot water and heat for another 30 seconds. Continue stirring until the chocolate is smooth and glistening. The consistency should be thin enough to drizzle.

    Using a small whisk or spoon, drizzle the chocolate over the cooled tarts in a fast, back-and-forth motion until their tops are covered. Let them cool until the chocolate has hardened.