Mini Apple Tarts

• 1 1/2 c Bread Flour
• 1 tsp baking poweder
• 1/4 c Sugar
• 1/4 tsp Salt
• 10 tbsp butter, cold and cut into tbsp pats
• 2 egg yolks
• 1 tbsp sour ream
• 1 1/2 tsp vanilla, divided
• 1 C apple sauce
• 2 Egg whites
• 1 tsp Cinnamon
• 1 tbsp flour
• 1 tsp lemon juice

Prepare mini muffin pan by greasing and flour cups or use disposable mini muffin cups. You could also use actual mini tart pans, but you’d need about 2 dozen of them and a good size cookie sheet to place them on to move them to and from the oven. Preheat oven to 400 degrees.

Add bread flour, baking power, sugar and salt to food processor and pulse to blend. Add butter pats and pulse until you have a crumbly mixture. Add egg yoks, sour cream and 1/2 tsp vanilla and pulse until soft dough forms. Roll dough out on a floured service or parchment paper until it is as thin as you can make it without cracking or about 1/4 in thick. (You’ll need to stop and flour periodically as the dough is pretty sticky.) Using a glass or any round cutter, cut rounds that are just slightly larger in diameter than your muffin cups. Press each into the muffin cups. Bake at 400 degrees for 8-10 minutes. You want a darker yellow but not yet brown color.

In a bowl, mix apple sauce, egg whites, cinnamon, 1 tbsp flour and lemon juice. Pour mixture into each tart cup, filling to the top. Bake again for 8-10 minutes. Let cool at least 10 minutes before serving.