Crab Apple Tarts Recipes

Steps:

• Slice the crab apples with skin on.
• Add sugar and cinnamon to crab apples set aside.
• Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
• Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
• Bake at 375 for 15 minutes then 350 for 40 minutes.
• If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.

Steps:

• Preheat the oven to 450°F. Line a 9-inch pie plate with 1 rolled-out crust.
• Toss the crabapples with the sugar, flour, and salt. Spread the filling in the crust, then sprinkle with the vanilla, lemon juice, and water. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with the sugar.
• Bake for 10 minutes, then lower the oven temperature to 375°F and bake another 40 to 45 minutes, until golden brown and bubbling. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Steps:

• In large pot steam sliced apples 1- 2 minutes.
• Cool 1- 2 minutes.
• Add the rest of the ingredients and pie filler is ready to use.
• Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
• I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
• Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!

Steps:

• Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

Steps:

• Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
• Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
• Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
• Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
• Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
• Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
• Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.