MINI APPLE TARTS RECIPES RECIPES

Steps:

• 1. Preheat the oven to 425?F. Place the rings from six wide-mouth canning jars on a parchment-lined baking sheet. 2. On a lightly floured surface, roll the pie dough a few times until it's ? inch thick (be sure to flatten any creases). 3. Place a canning ring on top of a sheet of dough and use a small knife to trace around the ring, cutting the dough ? inch larger all the way around. Repeat until you have six circles of dough. 4. Press a circles of dough into a canning jar ring. Repeat with the remaining circles and rings. Use a small knife to trim any excess dough from the edge of the ring. 5. Pierce the bottom of the dough with a fork 3 or 4 times. Transfer the dough-filled rings to the freezer and chill for 15 to 20 minutes. 6. While the dough chills, thinly slice each apple half. Keep the apples together after slicing so you can place an entire sliced half into each tart shell. 7. In a small bowl, whisk the brown sugar with the flour, cinnamon and salt to combine. 8. Remove the tart shells from the freezer and place half a sliced apple inside each one. Top each tart with 1? tablespoons of the sugar mixture and 1 teaspoon of butter. 9. Bake until the shells are golden and the apples are tender, 23 to 26 minutes. Cool at least 5 minutes before serving.

Steps:

• In 1 1/2- or 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
• Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
• Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
• Remove lemon filling from refrigerator; stir well. Spoon about 2 1/2 teaspoons into each cookie cup. Garnish with fresh fruit or whipped topping before serving. Store covered in refrigerator.