Mini Apple Rustic Tarts Recipe

Mini Apple Rustic Tarts Recipe
Mini Apple Rustic Tarts Recipe photo by Taste of Home
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Mini Apple Rustic Tarts Recipe

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Need to use up leftover pie filling? These cute tarts from our Test Kitchen have a golden crust brimming with a sweet-tart apple and cherry filling.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup apple pie filling
  • 2 tablespoons dried cherries
  • 1 teaspoon finely chopped crystallized ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon coarse sugar

Directions

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. Yield: 4 servings.
Originally published as Mini Apple Rustic Tarts in Cooking for 2 Spring 2008 , p62

Nutritional Facts

1/2 each: 327 calories, 14g fat (6g saturated fat), 10mg cholesterol, 233mg sodium, 48g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 cup apple pie filling
  • 2 tablespoons dried cherries
  • 1 teaspoon finely chopped crystallized ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon coarse sugar
  1. 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.
  2. 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.
  3. Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool. Yield: 4 servings.
Originally published as Mini Apple Rustic Tarts in Cooking for 2 Spring 2008 , p62

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