Mini apple tarts and french vanilla ice cream

Adapted my apple pie recipe for our Thanksgiving dinner for 2 and finally used these mini dutch ovens I impulse bought years ago. I really can’t stand baked fruit but I like these 🙂

Crust:
I don’t really have an actual recipe for this. I start with about 1:1.33 grated cold unsalted butter to regular all purpose flour, I have some extra of both on the side and a dish filled with some ice cold plain vodka and I make the dough with my fingers until it feels right to me. Quartered, rolled, chilled for ~40ish minutes, spread inside the greased and floured dutch ovens

Filling:
I only used an apple per tart with these which was great! I peel the apple (always Granny Smith) chop around the core, then I mandolin half moon slices with a 4 mm blade. I really don’t like baked fruit (the mushiness is tough) so I find this thickness is ideal for melting in your mouth without falling apart. Assemble slices in dough.

Brown 3/4 a stick of unsalted butter (make sure the whole stick is softened), take it off heat, stir in the remaining stick, and whisk in a few tbsp of flour. Cook the roux until fragrant, then I add a cup of sugar with ~1.5 tbsp molasses I whisked together while the butter was browning, with a few tbsp of cold water. Simmer on low while whisking until looks a bit glossy. Pour over apples!!

Baked at 425 for 10 minutes then at 350 until it looked right!