Mini Apple Pies

By ctozzi

These apple pie tartlets or mini apple pies are a perfect treat to have during these cold winter months.

http://thenovicehousewife.wordpress.com/2012/01/23/apple-pie-tartlets-mini-apple-pies/

Ingredients

• 4 tbsp unsalted butter, softened ( I used ghee/clarified butter)
• 2 large Granny Smith Apples, peeled, cored and diced into 1/4 inch cubes
• 1/2 tsp ground cinnamon
• pinch nutmeg
• 1/8 tsp salt
• juice of half a lemon (about 1 1/2 tbsp)
• 1/4 cup All purpose flour
• 1/4 cup plus 2 tbsp packed brown sugar
• 1/4 cup pecans, chopped ( I used pecan chips)
• 1/2 portion sweet tart dough ( I added a pinch of cinnamon powder in the dough, find recipe for tart dough here- http://wp.me/p10soU-RA)
• whipped cream, to serve
• caramel flavored syrup, for topping

Preparation

Step 1

Lightly grease 12 cavity tartlet pan (or muffin pan)
Make the sweet tart dough following directions here- http://wp.me/p10soU-RA. DO not bake the tart shell. Only follow the recipe till Step 10. The link provides a recipe that yields 24 small tart shells. You could half the recipe or use as is and bake 12 tart shells for immediate use, freezing the remaining tart dough for upto 2 weeks.
Heat oven to 400 F.
In a skillet, melt 2 tbsp butter, over medium high heat. Add the diced apples, cook for about 5 minutes, stirring occasionally, until the apples are soft. Sprinkle 2 tbsp brown sugar, cinnamon and salt. Cook 5 minutes longer or until tender.
Stir in lemon juice.
Meanwhile in a small bowl, mix butter, flour, 1/4 of brown sugar and pecans, until crumbly. Set aside.
Divide apple filling evenly onto the sweet tart dough placed in the pan. Divide flour mixture evenly over the apple filling.
Bake 10-15 minutes or until bubbly and tops are lightly brown. Cool slightly before removing.
Serve the tartlets topped with whipped cream and a drizzle of syrup.