Apple Tartlets

Apple Tartlets

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  1. Preheat the oven to 350°F. Spray a mini muffin or tart pan with cooking spray.
  2. Roll out pie dough, and cut out circles with a 3-inch cookie cutter. Press crusts into prepared muffin pan. Prick all over with a fork, including the sides, to prevent puffing. Bake for about 10 minutes, or until crusts are golden and crisp. Remove from the pan and cool on a rack.
  3. Toss apples with lemon juice. Heat butter in a large skillet over medium. Add apples, cooking and stirring occasionally for 5 minutes.
  4. In a small bowl, whisk together sugar, nutmeg, ginger, and salt. Stir into apple mixture.
  5. Whisk together cornstarch and water. Stir into apple mixture, cooking until thickened and bubbly, about 2 minutes. 
  6. Spoon apples into baked tart shells. Drizzle with caramel and enjoy!

Makes 15 mini pies

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  1. Preheat the oven to 350°F. Add water to a 13×9-inch baking dish.
  2. Cut squash in half lengthwise and scoop out seeds and stringy bits. Spread 1 Tbsp butter and sprinkle 1 Tbsp sugar in each cavity. Place squash cut side up in the prepared baking dish.
  3. Bake uncovered 40-60 minutes, or until squash can be easily pierced with a fork.
  4. Scoop out the flesh and mash with a fork, or bender for a smooth puree. Season with salt and pepper, to taste.

Serves 4-6 servings

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