Apple Cider Tartlets
Keys: Pies
Yield: 24
Ingredients:
Dottie Cross
1 pkt (15 oz.) Pillsbury All Ready Pie Crusts
2 tsp Flour
----------------- FILLING ----------------
3/4 cup Frozen apple juice concentrate, thawed
1/3 cup Firmly packed brown sugar
1/4 tsp Cinnamon
1 tbl Margarine or butter melted
1/2 tsp Vanilla
1 x Egg
1 cup Whipped cream if desired
Method:
Allow both crust pouches to stand at room temperature for 15 to 20
minutes.
Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet.
Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust,
floured side down, on cutting board or pastry cloth; peel off remaining
plastic sheet. Using 2-1/2-inch cookie cutter, cut 12 circles. Repeat
with remaining pie crust and flour. Press into and up sides of 24
ungreased miniature muffin cups until pastry extends 1/4 inch above each
cup; set aside. In small bowl, combine all filling ingredients, except
whipped cream. Spoon scant 1 tablespoonful filling into each
pastry-lined cup, filling each 3/4 full. Bake at 400 degrees for 17 to
24 minutes or until filling is set and crust is light golden brown. Cool
2 minutes; remove from pans. When ready to serve, pipe or spoon whipped
cream onto each tart.
Store in refrigerator.
Makes 24 tartlets.
~Angelique~
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