Heart-Shaped Apple-and-Raspberry Hand Pies
One-bite treats with seasonal ingredients have all the appeal of their Thanksgiving-sized counterparts, minus the food coma. Set out an assortment buffet-style, or serve a trio to each guest in lieu of a slice of cake.
- Yield: Makes 20
Source: Martha Stewart Weddings, Fall 2012
- Pate Brisee
- 2 small Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1/2 vanilla bean, split and seeds scraped
- 1/2 cup raspberries, smashed with a fork
- 2 tablespoons all-purpose flour, plus more for surface
- 2 tablespoons heavy cream
- 1 tablespoon fine sanding sugar
On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick discs. Using a 2-inch heart-shaped cookie cutter, cut each disc into 20 hearts. Cut smaller hearts in the upper right of half of the big hearts using a 1/2-inch heart-shaped aspic cutter; remove smaller heart shapes and discard. Chill all cut pastry until firm, about 30 minutes.
In a medium bowl, combine apples, sugar, lemon juice, vanilla bean, raspberries, and flour; toss well. Spoon 2 teaspoons of filling into the center of each heart without the cutout. Dip fingers in water and run around the edge of the dough, and then top with a pastry heart with the cutout. Press edges gently together to seal. Place on a parchment-lined baking sheet and freeze until very firm, about 1 hour. Brush with cream and sprinkle with sanding sugar.
Preheat oven to 375 degrees. Bake until crusts are golden brown, about 35 minutes. Let cool on wire rack.