Mini Honey Apple Tarts Recipes

Steps:

• Using the cookie cutter, cut out rounds of pastry and arrange them on a baking sheet that has been lined with parchment paper. Place three apple slices on each pastry circle.
• Blend together sugar and cinnamon. Sprinkle about a 1/2 tsp. of mixture over each tart.
• Bake tarts in a preheated 400-degree oven until puff pastry turns golden brown and the apples become slightly tender (about 12 minutes).
• Drizzle honey over baked tarts, then transfer parchment paper with tarts to a cooling rack. Cool before serving. Refrigerate any leftovers.

Steps:

• Preheat oven to 375 degrees.
• Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
• For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
• Spoon apple filling into 12 crusts.
• For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
• Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

Steps:

• Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.

Steps:

• For crust:
• Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
• For filling:
• Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.
• Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.
• Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.
• Beat cream and 2 tablespoons honey in large bowl until peaks form.
• Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.