DUTCH MINI APPLE TART
Steps:
- Dutch Apple Mini Tarts -------------------------------------------------------------------------------- Here's the recipe, Kristi---Enjoy! By the way, I don't have a cut and seal, so I just use either the Bread Tube or the Measure All Cup to cut the circles Directions: 1. 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. 2. 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 and cinnamon until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture. 3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling. 4. 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. Yield: 24 servings Nutrients per serving: Calories 148, Total Fat 10 g
APPELTAART (DUTCH APPLE TART)
An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.
Provided by Nanda
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 63.4 g, Cholesterol 92.3 mg, Fat 19.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 147 mg, Sugar 34.2 g
LITTLE DUTCH TARTS
These are my variation of Dutch Letters. It's recommended that you use pure almond paste that contains only almond & sugar rather than almond filling that contains corn syrup or sucrose.
Provided by Wendy Hamlett
Categories Tarts
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees F.
- For Pastry Crust.
- Whisk together the flour and salt.
- Cut butter into pats and add to flour mixture.
- Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
- Add the ice water and knead the dough slightly to bring it together and form a ball.
- Chill dough for 30 minutes.
- _____________________________________________.
- For Filling.
- Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
- _____________________________________________.
- To Make Tarts.
- Pull off enough dough to make a 1/2 to 3/4-inch ball.
- Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
- Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
- Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
- Repeat for remaining muffin cups.
- Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
- Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
- Bake 15-20 minutes, or until crust is lightly browned.
- Let cool in pan before removing tarts.
- If desired, spinkle tops with powdered sugar after cool.
Nutrition Facts : Calories 109.9, Fat 6.9, SaturatedFat 2.8, Cholesterol 19, Sodium 43.3, Carbohydrate 10.9, Fiber 0.6, Sugar 5.8, Protein 1.7
DUTCH APPLE TART
This is a true "Dutch Apple Pie." This recipe comes from a cookbook I picked up in the heavily-Dutch populated city of Pella, Iowa. This recipe, however, which features a very crumbly butter crust, is very similar to the apple pie recipes I ate often in the Netherlands. I think the lemon rind in the crust is what sends this one over the top.
Provided by ElleFirebrand
Categories Dessert
Time 1h30m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.4, Fat 14.7, SaturatedFat 9, Cholesterol 55.2, Sodium 131.3, Carbohydrate 47, Fiber 2.5, Sugar 24.6, Protein 3.6
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
MINI DUTCH APPLE PIES
My recipe for apple pie made mini! super easy and fun! serve warm with vanilla ice cream, and you'll be in heaven!
Provided by mrszshore
Categories Pie
Time 55m
Yield 24 mini pies
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
- Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
- Press dough circles into cup.
- In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
- In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
- Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
- Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.
Nutrition Facts : Calories 161.4, Fat 6.4, SaturatedFat 2.8, Cholesterol 6.8, Sodium 83.3, Carbohydrate 25.1, Fiber 1.1, Sugar 13.3, Protein 1.5
DUTCH APPLE PIE TARTLETS
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MINI DUTCH APPLE PIES RECIPE BY TASTY
The only way to make apple pie better? Make it mini! These mini Dutch apple pies are sweet, crunchy, festive, and perfectly bite-sized.
Provided by Tasty
Categories Bakery Goods
Time 35m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
- Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
- Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
- Scoop ⅓ cup of filling into each crust cup.
- Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
- Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
- Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
- Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 1 gram, Sugar 14 grams
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