Candied Brandied Apple Tartlets

I have a minor obsession with making bite-sized desserts. I think it stems from the fact that I always want to try one of everything, and with bite-sized desserts, I can actually do that, and keep my sugar intake to a (somewhat) reasonable level. I was looking for a fun spin on apple pie, and for some reason, I decided that brandy would go great in an apple pie. Not really sure why that struck me, other than the fact that brandy rhymes with candy, and candied apples are good, but sure enough, Martha Stewart had a recipe. But like I said, I wanted bite-sized. So, I made it into tartlets. And then, when I was done, I decided they didn't look pretty enough. They needed something more. And the name Candied Brandied Apple Tartlets sounded really fun. So I added a candy apple drizzle. Yum! These were a big hit with my friends!


Candied Brandied Apple Tartlets (adapted from Martha Stewart and Allrecipes.com)

Crust

• 1 c. all-purpose flour
• 1/4 c. whole-wheat flour
• 2 Tbl. granulated sugar
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• Pinch of mace
• 14 Tbl. cold butter, cut into small pieces
  
• 2 Tbl. brandy, chilled
• 1/2 Tbl. vanilla extract
• 1 egg white
  

In a food processor, pulse together flours, sugar, salt, baking powder, and mace. Add butter and pulse until only pea-sized clumps form. Mix together the brandy, vanilla, and egg white, and add it to the food processor. Pulse until the mixture begins to come together. Turn out the dough onto a sheet of cling wrap. Flatten into a disk, and wrap tightly with cling wrap. Refrigerate for at least 1 hour.

Filling

• 1/4 c. white sugar
• 3 Tbl. packed brown sugar
• 3 Tbl. all-purpose flour
• 1 1/2 Tbl. cornstarch
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 tsp. allspice
• Pinch of mace
• 8 medium-sized red apples (such as Rome), peeled and shredded
• 1/4 c. brandy
• 1 Tbl. vanilla extract

Sift together sugars, flour, cornstarch, and spices. In a gallon-sized ziplock bag, combine apples, brandy, and vanilla extract. Toss until well-mixed. Add the flour mixture to the apples, and again, massage until combined.

Roll out the crust dough until it is about 1/8 in. thick, and cut it into small rounds (approximately 2 1/2 inches in diameter) that will fit into a mini muffin cup. Put one round into each well of a greased mini muffin tin. Cut the corner off the ziplock bag, and pipe some apple filling into each crust (you want to fill it pretty full).

Bake uncovered for about 20-25 minutes at 375 degrees F, or until apples are cooked and crusts are golden brown. Let cool.

Topping

• 3/4 c. cinnamon red hot candies
• 2 Tbl. brandy

Combine brandy and red hots in a small saucepan. Heat over medium-high heat, swirling occasionally, until a candy thermometer reads 300 degrees F. Note: be careful! It takes forever for the candies to get to about 280 degrees, but once you get even the slightest bit over 300 degrees, the temperature shoots up really quickly, and the candies will taste burnt before you realize it! Not that I know from experience....

Cool the molten candy slightly, then use a spoon to drizzle it over the cooled tartlets.