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1
Peel and core the apples; cut into thin slices, to thicker than 1/4 inches.
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2
Put the apples, butter, lemon juice and honey in a heavy saucepan with a lid.
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3
(Don't try using a lightweight pan; you need a heavy pan that conducts heat well.)
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4
Cover tightly; cook over high heat for 10 minutes.
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5
Uncover.
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6
Stir to break up the apples into a smooth sauce.
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7
If necessary, keep cooking until the applesauce is completely smooth, stirring frequently to prevent burning or sticking.
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8
Set aside to cool.
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9
(You may cook the applesauce in advance and refrigerate.
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10
Bring back to room temperature before serving.)
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11
Put the shortening in a large bowl.
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12
Add the boiling water.
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13
Stir quickly to make a smooth mixture.
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14
Stir in the milk and sugar.
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15
Add the flour, 1/2 cup at a time, mixing well after each addition, until you have used a total of 1 1/2 cup flour.
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16
After that, add flour only until the dough clings together stiffly.
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17
Form the dough into a ball.
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18
Flatten between sheets of wax paper, or wrap in plastic wrap and refrigerate for at least 1 hour, to allow the dough to relax.
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19
After 15 minutes before you are ready to prepare the tart shells, remove the dough from the refrigerator.
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20
Let it soften slightly.
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21
Roll out the dough, either on a floured surface or between sheets of wax paper, to a thickness of 18 inches.
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22
Cut into six 4 inch circles, using a plastic lid (such as that of the shortening can) or a cardboard template as a guide.
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23
(You may save any leftover dough, well-wrapped, in the freezer for up to 6 weeks.)
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24
Preheat the oven to 400'F.
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25
Turn a standard muffin tin upside down and gently drape a circle of dough down the muffin shape, pressing in place lightly.
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26
Repeat with the remaining dough circles, making certain the shells don't touch one another (if possible, use a 12-muffin tin and skip spaces so the tart shells don't touch.)
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27
Bake the shells for 12 to 14 minutes, or until they're golden brown.
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28
Allow the shells to cool slightly before gently removing them from the muffin tin to finish cooling right side up on a wire rack.
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29
(You may prepare the tart shells one day ahead and store in a covered container.)
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30
At serving time, fill each shell with 13 cup room-temperature applesauce.
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31
If desired, drizzle with additional honey.
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32
You also may warm the tarts briefly in the oven - 5 minutes at 350'F.
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33
(If you'd like to gild the lily, serve with a scoop of vanilla frozen yogurt or low-fat ice cream.)
