Apple Tarts with Butter Pie Pastry
This apple tarts recipe combines a spiced apple filling with a buttery pie crust. These cute tarts are a compact version of apple pie, and therefore are more transportable for an easy morning breakfast or dessert at lunch. Pie baking is very easy, but making pie crust poses some challenges. In the case of this pastry recipe, butter is cut into the flour mixture until crumbly. It is integral to have the butter and fluid as cold as possible since cold butter produces a flakier crust. Always use a pastry cutter or knife to cut the butter into the flour, and use your hands as little as possible, since body heat will cause the butter to soften quickly.
When apples are in season, easy pie recipes are a good way to use a large amount at one time. Any apple works well, it just depends on if you enjoy your apples firm or soft when baked, and sweet or tart.
Makes 12 regular double crust tarts OR two 9 inch pie crusts.
This is a printable recipe.
5-6 medium apples
1 Tablespoon freshly squeezed lemon juice
2/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon all purpose flour
1 Tablespoon butter (cold)
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter
4-5 tablespoons cold water
(1) regular 12 hole muffin tray
(1) 4 inch round cookie cutter
Quarter, peel, core and slice the apples thinly.
Put them into a large bowl, pour on the lemon juice and use a spatula to stir into the apples.
This will help to keep them from browning.
In a small mixing contained stir together the dry ingredients.
Using a spatula, stir the mixture into the prepared chopped apples.
Break the butter into small bits and mix into the apple pie mixture as little chunks.
The butter will melt as the pie bakes and add flavor to this delicious pie filling.
Prepare the apple filling and set aside.
Preheat oven to 350˚F and grease a 12 hole muffin pan with butter.
In a large bowl, sift flour and mix with the salt.
Cut in butter with a pastry cutter until it resembles the texture of coarse cornmeal.
Use a fork to mix in the cold water until it is just incorporated.
It is okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough into a ball.
Cut the ball into two pieces and cover one with a cloth to keep from drying out.
Sprinkle a clean surface with flour.
Flatten your ball into a disc.
Use your rolling pin to form a circle-like shape, pushing from the center towards the edges.
If it is not perfect, it will not matter.
Don’t overwork the crust.
Use the cookie cutter to cut out the circles.
Note, on your first cut, you will probably get about 6-7 circles, and then you will need to re-roll the dough and repeat.
Place a circle of dough at the bottom of each muffin hole and press down so it comes up the sides.
Fill each tart with apple pie filling.
Roll out the second ball of dough and cut circles for your tops. Transfer to the tarts and press edges down with a fork to seal.
Poke holes into the tops of each tart to let the steam escape.
Bake for 30-40 minutes or until golden brown.
If the crusts are cooking too quickly, tent with aluminum foil.
Cool pan on a wire rack.
Use a small knife to loosen the edges and leave them to cool.
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Nutrition Facts for: Apple Tarts with Butter Pie Pastry From Grandmother's Kitchen
Ingredients: Apples, lemon juice, brown sugar, cinnamon, salt, all purpose flour, butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving:Calories 248, Calories from Fat 115, Total Fat 12.8g 20%, Saturated Fat 7.9g 39%, Cholesterol 33mg 11%, Sodium 290mg 12%, Potassium 132mg 4%, Carbohydrates 33.1g 11%, Dietary Fiber 2.8g 11%, Sugars 17.4g, Protein 2.1g, Vitamin A 8%, Vitamin C 13%, Calcium 2%, Iron 7%
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