MINI APPLE TART RECIPE RECIPES

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.

Steps:

• 1. Preheat the oven to 400�F. Line a baking sheet with parchment paper. 2. On a lightly floured surface, roll out the puff pastry sheet to flatten slightly. Using a paring knife, cut the puff pastry into 6 squares. Use the knife to score a � border around the inside of each square; dock all over inside the border with a fork. Place the puff pastry pieces on the prepared baking sheet. Chill in the refrigerator while you prepare the apples. 3. In a small bowl, whisk the egg with one tablespoon water. Set aside. 4. Cut the apple into thin slices, about ? inch thick. In a medium bowl, mix together the butter, vanilla extract, sugar, cinnamon and salt. Add the apple slices and toss to coat. Taste and add more cinnamon as desired. 5. Remove the puff pastry from the fridge. Using a pastry brush, brush the edges with the reserved egg wash. Arrange a few of the apple slices on each square, keeping them inside the border as much as possible. Sprinkle generously all over with more demerara sugar. Chill in the refrigerator for 8 to 10 minutes. 6. Bake the tarts until puffed and deeply golden, 30 to 35 minutes. Cool slightly before serving.