Apple Dimplings (1956)
Ready In: 1 hr 35 mins
Serves: 14-16
Yields: 14-16 tarts
Ingredients
Filling
- 8 apples, peeled, cored and sliced in horizontal rounds (similar to pineapple slices)
- 1⁄2 cup dark corn syrup, divided
- 4 tablespoons brown sugar, divided
Pastry
- 3 cups sifted all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon grated nutmeg
- 1 cup cold butter
- 2 eggs
- 1⁄3 cup milk
- 1⁄4 teaspoon almond extract
Additonal
- 1⁄3 cup sugar
- 1 teaspoon cinnamon
- 1⁄3 cup red jam, any flavor (or jelly)
Directions
- Sift flour, salt and nutmeg together.
- Cut in butter until particles are the size of small peas.
- Combine eggs, milk, and almond extract.
- Sprinkle egg mixture over flour mixture, a little at a time, while stirring lightly with fork.
- Add just enough egg mixture to make a dough that will hold together.
- Reserve remaining egg mixture for top.
- Wrap dough and refrigerate about 1 hour.
- Heat 1/4 cup corn syrup in skillet.
- Place half of apple rounds in skillet.
- Sprinkle with 2 tablespoons brown sugar.
- Cook, uncovered, over low heat until tender, turning to brown both sides. Keep intact if possible.
- Remove and cool.
- Repeat with remaining corn syrup, apple rounds and brown sugar.
- Preheat oven to 450°F.
- Divide dough in half.
- Form each half into a ball and flatten to about 1/2" thickness. Smooth edges.
- Place one portion of dough on a lightly floured board and roll out to 1/16" thickness.
- Cut out circles 1/4" larger than apple rounds.
- Place on ungreased baking sheets.
- Top each circle of dough with an apple round.
- Combine sugar and cinnamon.
- Sprinkle 1/2 teaspoon on top of each apple. Reserve remainder.
- Roll out remaining dough and cut in circles 3/4" larger than apple rounds.
- Cut a round out of the center of each circle so that it resembles a doughnut.
- Place "doughnuts" over apple rounds.
- Crimp edges with fork to seal.
- Place about 1 teaspoon of jam in center of each top circle.
- Brush with remaining egg mixture and sprinkle with remaining cinnamon sugar.
- Bake until golden brown, 10-15 minutes.
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