Apple Ginger Tarts

By Dglmedia

Ingredients

• Double-Crust Pie Pastry
• 1 20 double crust Prep: 20 minutes
• 2-1/2 2-1/2 2-1/2 cups all-purpose flour
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/2 1/2 1/2 cup solid vegetable shortening, chilled
• 6 to 8 6 to 8 8 tablespoons cold water
• 2 2. 1 to 2 in half; shape each half into a disk. Wrap in plastic wrap. Chill for 1 hour or up to 2 days.
• Apple Ginger Tarts
• 3 3 1 1/2lbs), 12 72 (about 1 1/2lbs), peeled, halved, cored and each half cut into 12 slices (For 72 slices total)
• 1/2 1/2 1/2 cup sugar
• 1 1/2 1 1/2 1/2 tsp ground ginger
• 2 2 2 tbs all-purpous flour
• 3 3 3 tbs apple jelly

Details

Servings 12
Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

On a lightly floured surface, roll half of pastry out to a 1/4 inch thickness.
Using 3 1/4 inch round straight edge cookie cutter, cut out 6 circles of dough, rerolling scraps if necessary.
Repeat with remaining dough for a total of 12 circles.
Transfer circles to 2 ungreased baking sheets.
Position oven racks in the top third and lower third of oven. Preheat over to 425.
Toss together apples, sugar, ginger and flour in a bowl.
Arrange 6 apple slices on each pastry round, fanning the slices out and slightly overlapping in a decorative manner.
Bake in 425 oven for 25-27 minutes or until the pastry is golden brown and crisp; exchange baking sheet positions and rotate half way through baking.
Transfer tarts to wite racks and let cool slightly.
Melt apple jelly in a small saucepan; brush over tops of tarts.
Serve slighly warm or at room temperature.