for the Bay Area Country Dance Society. All rights reserved
Send comments and questions about this webpage to the webmaster
Revised: 02/01/03
BACDS 2003 Playford Ball
"An Entertainment in King
Arthur's Court"
March 29, 2003
PlayFood: Cranberry Apple Tarlets
"Tart's Ease"
by Bill Warburton, November 11, 2000
[Filling for 5-6 dozen]
8 Medium Tart (Black Twig) Apples 1 Package cranberries (12 oz) 1 lemon 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon mace 2 C sugar (approx) 4 Tablespoons Corn Starch (approx) 1/4 C water
Core apples, chop fine (e.g. each 1/4 apple into 6 slices longways, then 1/4 crosswise). Mix with cranberries & juice of lemon, sugar, salt, cinnamon & mace. Cook until barely tender. Mix cornstarch with water and drizzle into boiling fruit mixture a bit at a time, stirring constantly, until gets to a fairly thick state that will set when cooled (if in doubt, take a bit out and chill by dropping onto a cool plate). Set aside to cool.
[Crust for 3 dozen tarts, double for 6 dozen, this is one 2-crust pie worth of pastry.]
2 C flour 2/3 C Crisco 1 teaspoon salt 1/4 C water Make regular pie crust (Cuisinart Crisco and salt into flour, dribble in water while stirring lightly with a fork).
Take small balls of crust and press into mini-muffin pans (1-7/8" diameter by 7/8" deep, approximately) so crust is about 1/8"thick and extends about 1/4" above top of muffin pan. Experiment to get correct amount of crust to start.
Prick bottoms and bake at 450 degrees F for 5-6 min until golden brown (Watch it}! They go fairly fast from golden brown to burn!)
Remove from oven and fill with apple-cranberry mix. Can heap the filling up fairly high since will hold. Note: the cranberries burst on cooling to produce a bright shiny red apple filling that glitters in the shells. Nice mixture of sweet and tart tastes.
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