![]() Honeycrisp apples are used in the filling because they are both sweet and tart, cooking down with the lemon and spices to make a perfectly bright and flavorful apple filling. Fill each shell with apple and top each with the flour-sugar mixture. Pie dough requires time to hydrate in the fridge, and it's imperative to freeze the pie shells before baking because this prevents the pie dough from sliding down the walls of the muffin tin or from puffing up dramatically. Remove the graham cracker shells from the packaging (leaving each in its aluminum tin), and place on a bake sheet. Don’t panic since it looks a bit complicated but, it seriously is only three layers. ![]() So, I bet about now you are wondering, How do you make apple tarts Check out the recipe below. The trick to these little beauties is patience. It’s far sturdier, and the heavy metal pan conducts heat much better than thin aluminum, which translates to better browning on the crust. Our Mini Apple Pies are exactly what they sound like-a layer of buttery pie crust surrounding a spiced apple filling and topped with either a sheet of pie crust or delicately woven lattice. Perhaps it's the promise of a bite-sized satisfaction for the sweet tooth, but regardless the reason for their appeal, miniature desserts are convenient to have at get togethers so your guests can simply pick one (or two) up and not fuss with slicing or fumble with a fork and a plate. If you have leftovers, these tarts can be refrigerated in airtight containers for up to 4 days.There's something magical about petite desserts. Drizzle the caramel sauce generously over the top and serve immediately. When the apples are finished, remove them from heat and spoon into the shells. Remove from heat and add the heavy cream. Add the butter and whisk until combined.ġ1. Place sugar in a medium saucepan over medium-high heat and whisk as the sugar melts until it’s dark amber.ġ0. As the apples cook, make the caramel sauce. Cook for about 20 minutes over medium-low heat, stirring occasionally, until the apples have completely softened and the sauce is thick.ĩ. When completely melted, add apple mixture, heavy cream and vanilla. Heat butter in a large saucepan over medium heat. Add all the dry ingredients to the apples and toss.Ĩ. Thinly cut crosswise, then place them into a bowl and toss with lemon juice.ħ. Peel and core the apples and divide into 8 pieces. While the jam is heating, combine ¼ cup sugar, brown sugar, flour, cinnamon, lemon juice, and salt in a large bowl. Just make sure you store them in an airtight container at room temperature.Ħ. Heat all the apricot jam in a small sauce pan over medium low heat for a couple minutes until it becomes loose and easy to spread. Good to Know: These shells can be made a day or two ahead of time. ![]() With your food processor, a fork, or using your fingers, combine all of the ingredients for the streusel topping until crumbly. Divide this apple mixture evenly among the 12 mini pies. Remove the shells from the muffin tin and let cool completely on a wire rack. In a large bowl, combine finely chopped apples with 3 tablespoons sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon cinnamon and 1 teaspoon lemon juice. Bake for 18-20 minutes, until the edges are golden. Refrigerate the dough-lined tins for 15 minutes to firm. Pro Tip: If you don’t have a round cutter, simply divide the dough into 18 equal pieces and place each into the muffin tin.ĥ. Pierce the dough with a fork to help the air escape. Press the dough against the bottom edges and up the sides of the tin. Use a 3½” round cutter to cut the dough and place each cut-out into a muffin tin. You will use your food processor or a fork to combine flour, sugar, butter, and cinnamon together to create the streusel topping. Refrigerate for about an hour.Ĥ. Turn out the dough onto a floured surface and, using a rolling pin, flatten it to about ⅛” thick. Add flour and mix until it forms a dough.ģ. Flatten the dough into a disc and cover with plastic wrap. Mini Caramel Apple Pie TartsĢ. In the bowl of an electric mixer, cream the butter, cream cheese and sugar. These mini tarts have the same classic flavor, with some modern flair that makes ’em prime for entertaining your Thanksgiving or Christmas guests. This year, skip the full-blown apple pie and whip up a bite-sized treat for easy serving instead.
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