Apple Tansie Food

APPLE PIE TASSIES

Steps:

• Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
• Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
• Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.
• Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool.

MATTY'S WACKY APPLE

Steps:

• Insert a metal spoon into the center of each apple. Place caramels in a metal or glass bowl over a pan of simmering water and melt until smooth, about 15 minutes. Roll the apples in the melted caramel to coat evenly.
• Then roll the apples in the crushed cereal. Allow apples to cool on waxed paper. To serve, cut the apples into wedges and serve with the ice cream and sauces.

APPLE TANSIE

Steps:

• Beat egg yolks and egg whites together until light in color.
• Beat in cream.
• Add nutmeg to taste.
• Add apples.
• Apples should thicken mixture, add more if necessary.
• Melt butter in a skillet.
• Add apple mixture and fry until firm.
• Turn over and fry until cooked through.
• Add slices of fried apples on top and sprinkle with powdered sugar.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE TASSIES

Steps:

• Cream together the butter and cream cheese. Gradually add flour. It should form a moist dough. Portion into approximately teaspoon balls into mini muffin tin. Flatten to fit tin. (I really, really recommend the Pampered Chef mini tin and especially the wooden mini tart shaper. It makes this process super fast.)
• In a medium sauce pan combine apples, sugar, and cinnamon. Cook for 5-7 minutes until the apple begin to soften. Add flour and mixture will thicken slightly.
• Add filling with a spoon to each tart shell and avoid apples overflowing sides of pan. (they will stick to the pan and make it harder to release the tarts.
• Bake at 400 degrees for 20-22 minutes. Let rest for a couple minutes and release with a teaspoon. You can either drizzle them with a caramel sauce, dust with powdered sugar or you could even top with a crumb topping prior to baking.