Cook Time: 30 minutes Difficulty: Easy
Rustic, juicy, sweet and tangy, these mini tarts are absolutely adorable and oh so easy to create.
To take advantage of the plethora of apples I bought on sale and had to use, I decided to make my family's favorite, apple pie.
Instead of one apple pie (I was feeling adventurous), I made several mini pies (tarts), because one, they're cute, two, I could create several variations to share with you, and three, being that it's post-holidays (no more temptations) I knew our children would devour them quickly after school. Plus, mom would be the hero for serving apple pie as an awesome after school snack;) Clever and efficient huh?).
I mixed apples with our three butter spreads, our Cherchies® Cherry Butter Spread, Cherchies® Apple Butter Spread , and Cherchies® Strawberry Butter Spread to create three different tarts, all deliciously amazing. The icing at the end finished off this dessert nicely. These tarts are perfect as a dessert, an after school snack, or even a breakfast treat;)
* Btw, I forgot to add the lemon zest when I photographed these little tarts. Next time I will try different fruits with our butter spreads when they are in season. We'd love to hear your ideas:)
- 2 packages refrigerated pie crust
- 6 medium Granny smith apples (or your favorite apples), peeled and chopped into small chunks
- Zest of one lemon (optional)
- Juice of 1 lemon, divided
- 1/2 jar Cherchies® Cherry Butter Spread (could substitute Cherchies® Apple Butter Spread or Cherchies® Strawberry Butter Spread
- 6 Tablespoons Cherchies® Apricot Pineapple Preserves
- 1/2 cup powdered sugar
- 1 teaspoon water
- Parchment paper
Chop apples into small chunks. Place chopped apples into a large bowl and add half of the lemon juice. Mix apples to coat with lemon juice. Add Cherchies® Cherry Butter Spread (I divided the chopped apples into three bowls and added a different butter spread to each bowl) and mix together. Set aside.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Remove pie dough from package and "smoosh" (ha!) the dough together until you have one ball of dough. Separate dough into 3 equal portions (I was going to trace dough with a small bowl and cut out circles, but figured I'd have to reroll the scraps anyway).
Roll out individual dough balls into circles approximately 6 inch circles (it does not have to be perfect...this adds to the rustic factor). Place rolled dough onto baking sheet.
Leaving about 1 inch around the edge of the dough, spoon apple mixture into center of dough. Crimp edges around tart.
Sprinkle tarts with cinnamon. Bake tarts in the oven for about 30 minutes, or until crust is golden and apples are soft.
As tarts are cooking, prepare the glaze and the icing. In one bowl, combine the Apricot Pineapple Preserves and the remaining lemon juice. In another bowl, combine the powdered sugar and water.
Remove the cooked tarts from the oven and while the tarts are warm, brush them with the Apricot Pineapple Preserves and lemon juice mixture. The final step is the icing and completely optional, as the tarts are delicious on their own, but I wanted to make them extras pretty for their "glamour shots". Drizzle the icing when tarts are mostly cooled.
For other uses for apple butter, check out our blog, blog.cherchies.com. Enjoy!