Skip to Content

Sautéed Apple Cinnamon Tarts

The delicious sour cream pastry featured earlier this week in the mini quiches proves its versatility, going from savoury to sweet in this easy recipe. I sometimes make extra dough and freeze it in the muffin cups, wrapping the entire pan in plastic before freezing. These can then be thawed and baked quickly when you need a quick dessert and filled with the sauteed apple filling which can be prepared in only a few minutes.

Sour Cream Pastry
2 ½ cups flour
1 cup butter cut in small pieces
¼ cup sour cream
¼ cup cold water
½ tsp salt

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough out to about ¼ inch thickness and cut into about 5 inch squares. Gently press the squares of dough into 12 large muffin cups leaving the corners of the dough hanging out of the muffin cups. Stab the dough in the bottom of filled muffin cups a couple of times with a fork to prevent the dough from puffing too much during baking. Bake the pastry shells for about 15 minutes at 375 degrees F or until golden brown. Remove the shells from the muffin cups and cool completely on a wire rack.

Sautéed Apple Cinnamon Filling

6 medium sized apples, chopped to a small dice
1/3 cup butter
½ cup brown sugar
1 tsp cinnamon

Add the butter, sugar and cinnamon to a large sauté pan and heat over medium flame until bubbly. Add the apples and sauté until the apples are fork tender; only about 3-4 minutes. Spoon into the baked pastry shells and serve with whipped cream or ice cream.

← Previous
Oatmeal Lemon Herb Chicken
Next →
Roasted Garlic and Parmesan Crostini

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!