Apple Pie Tarts Recipes

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

APPLE MINI TARTS

Steps:

• Preheat oven to 375 degrees.
• Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
• For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
• Spoon apple filling into 12 crusts.
• For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
• Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

APPLE PIE TARTS

Steps:

• Preheat oven to 375 degrees.
• Lightly flour work surface with 2 Tbsp. of the flour. Roll out one of the Pillsbury™ Pie Crusts. Using a pizza cutter, cut into four equal quarters. Gently form each pie crust quarter into a 4" tart pan. Press into the bottoms and sides, trimming off any excess crust from the edges of the pan.
• In a mixing bowl, top the sliced apples with 2 Tbsp. of flour along with the sugar (or sweetener), cinnamon and nutmeg. Stir together well to coat the apples.
• Divide the apple mixture into each prepared tart pan.
• Using the second Pillsbury™ Pie Crust, cut 1/2" strips. Top each tart with the strips of crust, alternating the strips in each direction, forming the crust strips to the edges of the tart pan to secure.
• Brush the tops of each tart with milk. Lightly sprinkle with sugar or sweetener.
• Place the tarts on a baking sheet and lightly tent the tarts with aluminum foil to prevent the crust from over-browning. Bake for 30 minutes. Remove the foil and continue to bake the tarts for 15-20 more minutes or until golden brown.
• Remove from oven and let cool to room temperature before serving.