Dutch Apple Pie Tartlets Food

DUTCH APPLE MINI TARTS

Steps:

• Preheat oven to 375°F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller®. Cut 12 circles from dough using Cut-N-Seal®. Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour, cinnamon and vanilla until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons brown sugar and 3 tablespoons flour. Cut in butter until forms coarse crumbs. Spoon over apple filling.Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.

APPELTAART (DUTCH APPLE TART)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
• Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
• Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
• Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
• Brush remaining beaten egg over the dough.
• Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
• In a large bowl, combine apples, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon and lemon juice. Toss to coat.
• To make the crumble topping, combine the brown sugar, 1 cup flour, the chilled butter pieces and the remaining cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
• To assemble pie, mound apples on top of crust. Then, carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
• Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
• Allow pie to cool at least 30min to an hour, however it will slice best if you allow pie to fully cool.

DUTCH APPLE PIE

Steps:

• Preheat oven to 375°F.
• Fit pie crust into pie plate.
• In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
• Pile into crust.
• Prepare topping:.
• In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
• Sprinkle evenly over apples.
• Bake at 375°F for 50 minutes.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

DUTCH APPLE PIE TARTLETS

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.

DUTCH APPLE TART

Steps:

• Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft.
• Roll to fit a 9-inch round cake pan, but large enough to trip for top strips.
• Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry.
• Roll out dough trimmings and cut strips for top of tart.
• Brush crust and strips with beaten egg.
• Bake at 350 degrees for 1 hour.

APPLE PIE TARTS

Steps:

• Preheat oven to 375 degrees.
• Lightly flour work surface with 2 Tbsp. of the flour. Roll out one of the Pillsbury™ Pie Crusts. Using a pizza cutter, cut into four equal quarters. Gently form each pie crust quarter into a 4" tart pan. Press into the bottoms and sides, trimming off any excess crust from the edges of the pan.
• In a mixing bowl, top the sliced apples with 2 Tbsp. of flour along with the sugar (or sweetener), cinnamon and nutmeg. Stir together well to coat the apples.
• Divide the apple mixture into each prepared tart pan.
• Using the second Pillsbury™ Pie Crust, cut 1/2" strips. Top each tart with the strips of crust, alternating the strips in each direction, forming the crust strips to the edges of the tart pan to secure.
• Brush the tops of each tart with milk. Lightly sprinkle with sugar or sweetener.
• Place the tarts on a baking sheet and lightly tent the tarts with aluminum foil to prevent the crust from over-browning. Bake for 30 minutes. Remove the foil and continue to bake the tarts for 15-20 more minutes or until golden brown.
• Remove from oven and let cool to room temperature before serving.