linermatic.blogg.se - Apple tart recipe mini

Bake at 375 degrees for 30-35 minutes or until golden brown and the apples are tender.

Brush the outside edges of the pastry dough with the melted butter and sprinkle over it the white sugar.

Place one inch apart on an ungreased baking sheet.

Fold the edges of the dough over the apples, leaving the centers open. Top each apple ring with 2 teaspoons of the cinnamon sugar mixture.

Place one apple ring onto each circle of dough.

Cut 12 circles from dough using Cut-N-Seal®. Dusting each with flour, roll the pieces out into 5-6 inch circles. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Bakers Roller®.

Remove the dough to a floured work surface and cut into 16 equal pieces.

Core the apples and slice into rings about 1/2-2/3 an inch thick.

Finally, let the dough rest for 30 minutes in the refrigerator. Then add water and work the dough to make it homogeneous, it should be quite sticky. In another bowl, combine the brown sugar, flour, cinnamon, and butter, with a fork until the butter is well blended in and the mixture is crumbly. Put the flour into a bowl, add the butter cut into cubes, salt and sugar.(It might not require quite all the milk.) Cover the dough and refrigerate for at least 20 minutes or until the dough is easily handleable. Then gradually add the milk to the mixture, stirring with a fork until it the dough forms a ball. Sprinkle the vinegar over the flour mixture evenly. Add the cubed butter and using a pastry blender or a fork, cut the butter into the flour mixture until it is crumbly and no large chunks of butter remain. Arrange about 1/2 c apple mixture, in overlapping slices. In a large mixing bowl, combine the flour and salt. Cut phyllo crosswise into thirds and then cut in half lengthwise to form 6 pieces (6 x 6 1/2-in each).Just try these mini apple tarts once and I think you’ll agree that bigger isn’t always better. This recipe is a great one for those little, maybe a little bit ugly, but beautifully tasty gems that you might have growing in your backyard. Baking up into perfect single serving apple tarts. The edges are easily folded over and brushed with just enough butter to make sprinkling of sugar stay in place. These mini apple tarts have a flaky pastry crust which is topped with a thick ring of fresh apple, then a mixture brown sugar, flour, cinnamon, and butter. It’s just a little tart, right? If, really big if, if there are any leftover, they are easy to pack into lunchboxes, take to the office and share, or wrap up and freeze to enjoy again later. This time when it came to the apple tarts it was my husband sneaking off with them.)Īnd I love, love, love to eat these apple tarts because it’s easy to eat one and not feel guilty. It also makes it easier to notice if someone has snuck off with more than their share. When I make something in an individual portion size I don’t ever have to worry about the, “they got more than me, their piece is bigger!” whines because everybody has their own and it’s the same size and that’s just great. Not only because I like little things, I find making things in individual portions to come in handy when feeding my children. It’s no longer just to where I think, “oh how cute.” I’ve gotten to where I say it out loud, “Oh, how teeny and precious.” So when she gave me a bag of apples from the orchard, I knew I wanted to make some tiny little apple tarts.

I must say this miniature obsession of hers has kind of rubbed off on me a little bit. Let the pies cool for just a few minutes in the pan, then carefully remove each one by running a sharp knife around the edges and popping it out of the pan.My favorite miniature project of all time, a replica of my mother in laws kitchen that I made for her birthday. Bake in a preheated oven at 375° for 15 to 17 minutes or until the filling bubbles and the crusts turn golden brown. Brush the mini pies with a beaten egg mixed with a little milk.Pinch the edges with the tines of a fork to seal. Add a top crust with slits, a pie crust star, or a lattice top. Add 1 rounded tablespoon of filling to each cup.Use tiny cookie cutters to make decorative shapes or cut thin strips for lattice toppings. Gather the dough scraps and roll them out.Cut out twelve 2 1/2 inch circles with a round cookie cutter or rim of a glass. Unroll the pie crust and place it on a piece of waxed paper or plastic wrap on your countertop.Mix the chopped apples, sugar, cinnamon, and orange juice in a bowl.