These little gems make the cutest, and the most delicious dessert, and they're so much fun to make. The filling is made with diced apples that have been cooked with brown sugar and cinnamon, making these tarts so scrumptious. Enjoy!
Ingredients make 12 tarts
2 medium apples
1/4 cup brown sugar
1 tbsp unsalted butter
2 tsp cinnamon
1/2 cup unsalted butter -soft
1/2 cup sugar
1 large egg
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 cup 35% whipping cream
2 tbsp icing sugar
Cooking the apples first
I'm a firm believer that when you're baking with apples, you should always cook them first. Whether you dice them or cut them into wedges, always cook the apples on the stovetop with butter, brown sugar, and cinnamon. This will allow the apples to soften while all the wonderful juices are released, creating a delicious sauce when combined with the melted butter and cinnamon.
What kind of apples to use
I've baked with a variety of apples and there's not a specific one I would recommend. I typically buy whichever apple is on sale and during apple season, I buy the local farmers apples.
Directions
- Peel the apples and dice into small pieces.
- Put the apples, brown sugar, butter, and cinnamon into a pot.
- Heat on medium and mix often.
- When the mixture begins to bubble, reduce the heat a little. Cook until the apples begin to soften.
- Remove from heat and cool.
- Lightly butter and flour two tin muffin pans.
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Add in the egg and the vanilla. Mix on medium-low speed.
- Put the flour and baking powder into a sifter and gradually sift and cut the dry ingredients into the wet ingredients.
- Knead the dough to fully incorporate all the ingredients. Don’t overwork the dough.
- Lightly flour a hard surface and place the dough on top. Dust the top of the dough with flour too.
- Using a rolling pin, roll the dough until it’s roughly 1/8 inch thick.
- As you roll the dough, lightly flour and flip the dough a few times so the dough doesn’t stick.
- Using a round cookie cutter or glass that will fit the opening of your muffin tin, cut out the dough.
- Place the cut out dough pieces in the muffin pans and carefully fit them in.
- Pre-heat the oven to 325 degrees F.
- Fill each tart shell.
- Bake for 18-20 minutes.
- Remove the tarts from the oven and let them cool in the muffin pans.
- Using a sharp knife, carefully pop out each tart from the muffin pans.
- Mix together the whipping cream and icing sugar using an electric mixer. Start on low speed and work your way up to medium-high speed until soft peaks form.
- Pipe the whipped cream on top of each tart before serving.
Comments