Nikki’s Recipe Book: Tiny Apple Tarts

Nikki’s Tiny Apple Tarts
Nikki Benton loves to offer a sweet with the coffee and tea available in the lobby of The Palace Hotel in
the afternoons. In honor of Valentine’s Day when love and sweet treats are everywhere, she adapted
her mother’s apple pie recipe into a tiny apple tart. Making the filling a day ahead means it’s a quick
trick to offer a freshly baked sweet that fills the lobby with the scents of apple and cinnamon.

Pie crust (refrigerated or homemade) enough for a top and bottom of 9” pie
4 red apples washed, cored, sliced thickly and each slice cut into thirds
1 lemon, cut in half and seeds removed
¼ cup butter
1 tsp. cinnamon
2 tsp. brown sugar
¼ tsp nutmeg
1 tsp. brandy (apple juice can be substituted)

Day before or early in the day:
Place apples in a bowl, squeeze lemon juice onto apples
Mix cinnamon, brown sugar and nutmeg in a small bowl.
Add mixture to apples and gently toss.
Drizzle brandy over apple mixture and cover.
Melt butter over low heat.
Add apple mixture, stirring frequently until apples are soft but not mushy.
Return cooked apple mixture to bowl, cover and refrigerate overnight or several hours.

Next day or later in the day
Heat oven to 350 degrees, line cookie sheet with parchment paper
Roll out pie crust and cut into circles using glass or bowl
Place well-rounded tsp. of filling (for 3 ½ “ circles) in center
Brush water along edge, fold circle, seal with fork tines dipped in water
pressed along edges
Place on parchment paper, poke holes on tops with sharp knife
Bake 10 – 15 min. until light brown, slide onto cooling racks
When cool, store in covered container. May be frozen.
Pour yourself a cup of tea or coffee, find a cozy spot and enjoy a little apple, delish!