I recently saw on facebook, these cute little tarts, made in a little tart pan and filled with pumpkin pie filling and they were just adorable. So out to Michael’s with a coupon in hand and for $6 bucks I had my own tart pan. At first I tried cutting my dough out with the lid of a wide mouth mason jar, but to make it really cute, I pulled out some fluted cookie cutters I’d gotten from Walmart and I love the outcome. Note to anyone who may make these, when you bake off the shells, DO NOT FEEL ENTITLED TO EAT LUNCH, TALK ON THE PHONE, nothing but baking off the shell. I burnt the first batch, because I thought I could multi-task! They serious bake off really fast so keep an eye on them.
A couple weeks ago, we had a few people over for a little, last hurrah to summer. I made some
shrimp, and they are so good every time. I don’t do anything special, it’s just getting to buy them fresh makes all the difference. We had a cheese plate, along with spinach dip
with doctored up crackers…. soooo good!
And to finish off the night, homemade apple pie filling in these little tart shells
I love this pan and I can’t wait to use it more
To make the filling, just use some peeled, chopped apples, lemon juice, brown & regular sugar, cornstarch, cinnamon, nutmeg, salt and water ( I didn’t get to take pictures, it was O’dark thirty when I was making the filling and I don’t real well at that hour!) I didn’t bake the filling in the tarts and it was fine, I think you could do it either way, but I was afraid the shells would soggy, so I filled them the afternoon of the get together and topped with whip cream.
Apple Pie Filling
5 cups of apples, peeled, chopped
1 TBSP. Lemon Juice
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups water
Toss apples and lemon juice together, set aside. Combine sugars, cornstarch, spices and salt in a sauce pan. Stir in water, bring mixture to a boil for 2 minutes, then add apples and bring to a boil again and simmer on low for 10 to 15 minutes. Cool completely. Store in the frig for 5 days.
To make tarts, just cut out your dough and fit into your tart wells and refrigerate for 30 minutes. Bake at 450 for 5 to 10 minutes – watch them the whole time, cause it doesn’t take long to bake. Cool and fill with filling and top with whipped cream