Tuesday, December 3, 2013

Tasty Tuesday: Apple Pie Tartlets

I think these apple pie tartlets are pretty much perfect--all the goodness of apple pie in a cute, little two-bite form. 

The only problem? 

They're so dangerous! With a whole pie, you have to commit yourself to sitting down and eating a slice, but with these tarlets, you can just grab one as you walk by. I mean, it's just a teeny, tiny, bit of pie. No harm, right? Right. Until you've eaten six. 

They're dangerous, I tell ya.       

I prefer jonamac apples for these. The rich sweet-spicy taste makes the tartlets burst with flavor. And because jonamacs break down while baking, they produce more melting juices that, when combined with the flour, make a nice, gooey appley gel to hold it all together.

And what could be better than that?

These tarlets are a favorite in our house. They take a little bit more time than making a traditional streusel-topped pie, but they are totally worth it.

And remember, since they're small, you can eat more!


Pie Crust 
½ cup shortening 
1½ cups flour
½ teaspoon salt
½ cup ice cold water

1. Mix shortening, flour, and salt together in a food processor with a dough blade (or in a bowl with a fork or a pastry blender) until very crumbly. Add as much water as needed to hold together and mix until combined. Place the dough in the freezer for 5 minutes.
2. Roll dough gently on a floured pastry mat to about ¼ inch thickness and cut portions using a flower (or 2-inch round) cookie cutter. Gently press dough flowers into the wells of a mini cupcake/tarlet pan. Continue rolling the scraps of dough and cutting flowers until gone. If the dough gets warm and hard to use, place it back in the freezer for 5 minutes.    
Pie Filling
2½ cups apples - peeled, cored and diced
¼ cup white sugar
¼ tsp cinnamon
⅛ tsp nutmeg
1 tbsp flour
2 tbsp white sugar
2 tbsp brown sugar

Mix all ingredients together and fill tartlets.

Streusel Topping
¾ flour
⅓ white sugar
½ cinnamon
6 tbsp butter

1. Mix flour, sugar, and cinnamon together. Cut in butter until crumbly. Sprinkle on top of the pie filling.
2. Bake tartlets at 350° F for 20 minutes, or until the edges of the flower petals are just beginning to brown. Cool for 10 minutes in the pan, before removing to a wire rack to cool completely.
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1 comment:

  1. Oh wow, yes, these would be very dangerous in our house. Very dangerous to my commitment to not snack. Of course, they also look like something I am just going to have to make. They would make a lovely addition to our Christmas dinner. Thanks for sharing the tip about the Jonomac apples. I am going to have to try using them. Sounds like they will come out a lot nicer than how I have been making my apple pie.
    Thank you for stopping by and sharing with Throwback Thursday Blog-Style. I apologize for taking so long to stop by. It has been a bit hectic around here. I'm trying to get back into a routine again.
    Have a great day!