How To make Individual Apple Tarts
PAStrY:
1 1/2 c Flour, all purpose
1/2 ts -Salt
1/2 c Butter; cold, cut in 1/2"
-pieces 1/4 c -Cold water up to 1/3 cup
FILLING:
1 1/2 c Applesauce;homemade or store
-bought 5 ea Apples; firm, peeled,cored &
-sliced as thinly as -possible 1/4 c Butter; melted
2 tb Sugar
1/2 c Apricot jam
1 tb -Water
PAStrY: Put flour and salt in large mixing bowl. Using your fingertips or pastry cutter, rub butter into flour just until pea sized pieces of butter remain. Add 1/4 cup ice water and gently knead just enough for ingredients to hold together. If necessary, add a bit more water to help pastry stick together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide pastry into 6 pieces. On lightly floured surface, roll each piece into a round about 1/8 inch thick. Cut each into a circle, about 5 1/2 inches in diameter. Place on parchment-lined cookie sheet; refrigerate at least 30 minutes. FILLING: Spread about 1/4 cup applesauce, nearly right to edges, over each pastry circle. Arrange apple slices, overlapping slightly, in a circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake in a preheated 350F oven until apples are tender and underside of pastry is golden brown, about 1 hour. Heat jam with water over low heat. Strain through sieve over bowl. Brush over apples. Serve with ice cream or creme anglaise. MAKES: 6 TARTS
How To make Individual Apple Tarts's Videos
Mini Apple Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 643
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Day 111 - Mini Apple Tarts
Day 111. The kids wanted something sweet and we had these in the freezer... the rest I just made up. and it was actually tasty... go figure...
How to Make Mini Apple Pies | Pampered Chef
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How to Make Apple Rose Tarts
How to Make Apple Rose Tarts
Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing! Full recipe and step-by-step up on the blog.
Mini Apple Pies in 60 Seconds
Mini Apple Pies in 60 Seconds
Recipe: (around 12 pies)
Filling:
1.5 kg apples (around 10 small-medium apples)
100g (1/2 cup) sugar
100g (1/2 cup) brown sugar
4g (3/4 tsp) salt
7g (2.5 tsp) cinnamon
Half a lemon
30g cornstarch (1 heaping tbsp)
30g water (2 tbsp)
Crust:
450g (2 ¾ cups) flour
200g (2 sticks) butter
11g (2.5 tsp) sugar
11g (2.5 tsp) salt
COLD water (as needed)
Preparation:
Filling:
1. Peel & de-core apples then cut into 1-2 cm squares
2. Place into a large pot with sugar, salt, and cinnamon and let sit (macerate) for 10 minutes
3. Over medium heat, cook until almost all juices have evaporated (20-30 min), stirring constantly
4. Squeeze the juice of half a lemon into the pot and stir
5. Combine cornstarch & water to create a slurry
6. Remove from heat and pour the cornstarch and stir until filling is thick
Crust:
1. Place the butter into the freezer for 1-2 hours then cut into small cubes
2. Into a food processor (can also be done by hand), combine all ingredients and pulse until butter cubes are tiny pebbles (use a fork if by hand)
3. Transfer to a large bowl and mix in just enough cold water to make the dough come together (a little bit at a time)
4. Spread the dough until wide enough to cut out 12 pieces
5. Cut out a quarter of each piece to make it fit into the cupcake tin
6. ***OPTIONAL*** If you want to create the pattern in the video, look up how to make a pie weave, or don’t do it which is what I recommend for optimal filling to crust ratio and to save time. The filling will not fall out of the crust once baked.
Assembly:
1. Pre-heat the oven to 180c
2. Butter or oil a cupcake tin and place the pieces into it, making sure to press down to remove air bubbles
3. Place a heaping tablespoon of filling into each pie and wrap the edges around the filling as much as possible (if you’ve made the weave, place the weave in first, then wrap the edges of the crust over the weave and apply egg wash)
4. Place into the oven for 30-40 minutes
5. Remove the pies by placing a cutting board over the cupcake tin and flipping it upside down.
6. Enjoy!
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Mini Apple Tarts