MAKING MINI TARTS RECIPES

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APPLE MINI TARTS RECIPE - FOOD.COM



Apple Mini Tarts Recipe - Food.com image

My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 11

1 pie crust, refrigerated
2 ounces cream cheese, softened
1/8 cup brown sugar
1 egg
1 tablespoon flour
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
2 granny smith apples, peeled and chopped into small pieces
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

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.

Nutrition Facts : Calories 132.7, FatContent 7.6, SaturatedFatContent 2.7, CholesterolContent 24.1, SodiumContent 102.8, CarbohydrateContent 14.6, FiberContent 1.2, SugarContent 5.8, ProteinContent 2

MINI TART BUFFET RECIPE - PILLSBURY.COM



Mini Tart Buffet Recipe - Pillsbury.com image

Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.

Provided by Pillsbury Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1 cup whipping cream
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla
2 egg yolks
1/4 cup sugar
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 teaspoon sugar
2 1/2 cups sliced fresh strawberries
1 cup fresh blackberries or raspberries
1 cup roasted whole cashews
1 jar gourmet chocolate topping, heated
1 jar lemon or lime curd

Steps:

  • Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
  • Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
  • Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
  • Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
  • Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.

Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Tart Shell (without toppings), SodiumContent 230 mg, SugarContent 10 g, TransFatContent 0 g

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