APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE PIE TARTS
Just like a classic apple pie recipe, these easy Apple Pie Tarts are the perfect dessert for your holiday dessert table. These individual apple pies are easy to make and look amazing, making them the perfect make-ahead dessert for your Thanksgiving dinner!
Provided by Erin Indahl-Fink
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 132 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Protein 1 grams protein, ServingSize 4 tarts, Sodium 4 grams sodium, Sugar 26 grams sugar
INDIVIDUAL APPLE TARTS
Steps:
- Preheat oven to 375 degrees F.
- On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
- Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
- In a small bowl, mix the cinnamon and sugar together.
- Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
- When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.
INDIVIDUAL CINNAMON-APPLE TARTS
You can also try these tarts with firm, ripe pears instead of apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.
- Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.
- In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.
Nutrition Facts : Calories 596 g, Fat 32 g, Fiber 3 g, Protein 8 g
INDIVIDUAL RUSTIC APPLE TARTS
For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
- Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
- Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.
APPLE PIE TARTLETS
Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. -Mary Kelley, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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INDIVIDUAL APPLE TART - SINGLE-SERVING FALL DESSERT …
From sweetcayenne.com
5/5 (1)Total Time 25 minsCategory DessertCalories 508 per serving
- Cut a square out of a puff pastry sheet (should be 1/12 of the sheet for one serving). Use your fingers to gently stretch it out a bit. Brush a little bit of cream or milk on the edges of the dough.
- Slice 1/2 of a medium apple into thin wedges, about 1/8'' thick. Place them on the square of puff pastry, leaving about 1/2'' border around the apple. Combine the sugar and cinnamon and sprinkle on top of the apple.
- Bake for 18-20 minutes until crisp and golden brown. Serve with a drizzle of warm caramel and a scoop of vanilla ice cream.
MINI APPLE PIES - AN EASY RECIPE FOR INDIVIDUAL APPLE …
From thekittchen.com
4.7/5 (3)Total Time 50 minsEstimated Reading Time 4 mins
- Start by heating your oven to 375 degrees. Then prepare the pie crusts. Use a biscuit cutter to cut out 8 circles from each roll of pie crust. Knead and roll out the remaining dough, cutting 4 more circles. Then roll out 10 of the dough circles increasing their size by 1/3. Place these circles of dough in the ramekins, lightly pressing the dough up the sides of the ramekins. Set the remaining dough circles aside, you will use these for the tops of the pies.
- Peel the apples and chop them into thin slices. Place the apple slices in a medium bowl. Add the brown sugar, vanilla, lemon juice, flour, salt, 2 tablespoons of melted butter, and the cinnamon. Stir to mix.
- Divide the apple filling between the 10 pie crusts. Then place the remaining circles of dough on top of the pies, and use a fork to seal the pie crust in place.
- Bake the pies for 25 minutes. Then remove from the oven and brush with 1 tablespoon of melted butter. Return the pies to the oven for 10 minutes letting them become golden brown. You can serve the pies warm or a room temperature. Add ice cream on top if you like.
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