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
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Thanksgiving Dessert Apple Pie Tarts By FlavourBasket | FlavourBasket
Had the turkey? Now its time for some yummy thanksgiving dessert. Try this eggless apple pie tart for the last course of the meal. We are sure you will love this dish. Apple pie tarts that will add to your celebrations more sweetness and memories. Have a lovely thanksgiving with the family and friends.
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✿ How to make Mini Apple Pies | Super Easy recipe | It's Time to Cook
❤ Hi everyone! ❤
Here's super easy and super delicious cinnamony Apple Pies recipe for You!
Enjoy!:)
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✿ Recipe: How to make CUPCAKES -
MINI APPLE PIES to Impress ???? (with Custard Cream)
Mini apple pie with Custard Cream. These sweet mini apple pies are crispy on the outside, juicy on the inside, incredibly tasty and ideal to take away or as finger food for parties!
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---------------------------------- RECIPE ------------------------------------
Ingredients (for 12 mini pies):
For the dough:
- 1 1/4 cups (150g) all-purpose flour
- 1 1/4 cups (150g) whole wheat flour
- 2/3 cup (150g) cold butter
- 1/2 teaspoon salt
- 7 tablespoons ice water
For the apple filling:
- 1/3 cup (60g) sugar
- 1 tablespoon water
- 2 tbsp (30g) butter
- 3 apples, peeled, cubed
- 1 tablespoon lemon juice
- 1 tablespoon Cinnamon
- 1 tablespoon vanilla extract
For the custard cream:
- 3 yolks
- 1/4 cup (45g) sugar
- 2 tbsp (16g) all-purpose flour
- 1 cup (260g) milk
- 1 tablespoon vanilla extract
Method:
For the dough:
1. Grate ice-cold butter into flour. Or use food processor.
2. Add ice water and salt, mix everything with fork or your fingers until the dough comes together. Add some more water if needed.
3. Wrap in plastic wrap, flatten and place in the fridge for about 1 hour.
For the apple filling:
1. In a heavy bottomed sauce pan, heat the sugar and water on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so.
2. Once it melt into a thick brown liquid, stir in the butter. The mixture will violently bubble. Be careful not to burn.
3. Add cubed apples, cinnamon, vanilla.
4. Simmer until thick. Stir at time.
5. Allow to cool.
For the custard cream:
1. In a medium saucepan (preferably a heavy saucepan), combine the milk and vanilla and bring it to ALMOST boil (It should not actually be boiling). Remove from the heat and set aside.
2. Whisk egg yolks, granulated sugar and flour until smooth.
3. Pour small amount of the hot milk mixture to the egg mixture and quickly whisk to combine. Slowly add the rest of milk while whisking.
4. Pour everything back into the saucepan. Cook the mixture over medium heat while constantly mixing. It starts as thin and frothy mixture and it will start to thicken.
5. Keep cooking and stirring until large bobbles appear. Then boil and stir for 1 minute.
6. Remove he saucepan from the heat.
7. Transfer the custard to a flat container and cover with plastic wrap to prevent a film from forming on top of the custard.
8. Allow to cool
Make mini pies:
1. Preheat the oven to 355 F (180 C) and lightly grease a 12-cup muffin tin.
2. Roll out 2/3 of the dough on a lightly floured work surface. Use a 4 inces (10 cm) round shape (e.g. a large cookie cutter, cup, glass or small bowl) to cut out 12 circles of dough. Place the dough circles in the muffin tins and press firmly.
3. Pour 1 tablespoon of the custard cream and 1 tablespoon apple filling into each of the muffins so that they are almost full.
4. Roll out the remaining dough for the grid and then cut into thin strips of pastry with a pizza cutter or a sharp knife. Then weave the strips into a mesh. Then cut out the grid to the size of the top of the muffin and place it on the muffins with the help of a cake spatula. Carefully press the grille into place so that the sides are well sealed. (Alternatively you can make a simpler pie cover).
5. Brush the muffins with egg and sprinkle with a little sugar if you like.
6. Bake the mini apple pies for about 25 minutes until they are light golden brown.
7. Then take it out of the oven and let it cool down for 30 minutes. Then carefully remove the edges of the muffins with a sharp knife and lift them out of the mold.
ENJOY!
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#ApplePie#ApplePieRecipe#MiniApplePie#foodmetrica
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!
#food #foodie #asmr #shorts #foodasmr #pie #apple #asmrfood
Mini Apple Pies
Apple pie is classic that I love. There is nothing like a piece of warm apple pie with a scoop of vanilla ice cream on top. So I thought making these mini apple pies was a great idea. Then you don’t have to worry about cutting anything. You can just grab your pie and go. This recipe makes 13 mini apple pies. If you would like to make the apple filling in advance it can be stored in an air tight container in the fridge for several days or in the freezer for longer storage. I hope you enjoy this recipe as much as I do.
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Ingredients
2 Large Apples - I used Honey Crisp
2 T Unsalted Butter
1/4 c Brown Sugar
1 T Corn Starch
1/2 tsp Apple Pie Spice
Pinch of Salt
1 tsp Vanilla Extract
1 tsp Lemon Juice
4 - 9inch pie crusts
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Food Scale -
Glass Bowl Set -
Measuring Cups & Spoons -
Whisk Set -
Spatula -
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