Apple Compote Tea Cups
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- Recipe Card
Recipe Card
ingredients
- 4 tbsp butter
- 2 Fuiji apples, peeled, cored and diced
- 1 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tbsp currants
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 2 tbsp apple brandy
- 3 cups all-purpose flour
- 1 cup powdered sugar
- 1 1/2 cups melted butter
Method
Step 1
Make the apple compote. Melt the butter in a saucepan over medium heat. Add the diced apples, water, granulated and brown sugar, currants, allspice and cinnamon. Cook the compote until it is thick, 8 minutes. Take the compote off the heat and stir in the brandy. You can make the apple compote ahead and keep it covered in the refrigerator.
Step 2
Heat the oven to 375. Spray mini non-stick tart molds with cooking spray. Line two baking sheets with parchment. In the bowl of a mixer, add the flour and powdered sugar and mix to combine. With the mixer on low, add the melted butter and combine into a soft dough.
Step 3
Reserve 1/4 cup of the dough for the apple cut-outs. Press the dough into the mini tart molds and trim the edges. Spoon the apple compote into each tart. Rollout the reserved dough to ¼” thick. Use a tiny apple shape cookie cutter to make cut-outs and place on top of the apple compote.
Step 4
Bake in the oven for 14-16 minutes just until the shortbread begins to brown. Let the tarts cool on a rack for 10 minutes, then gently unmold.