Apple Pie Tartlets
Total TimePrep: 35 min. + cooling
I think the sugar foe the filling should be reduced; 1 1/3 tablespoons is sufficient, but it depends on your taste. Also, eliminate the caramel topping as the added sugar from both the apples and white sugar will make it too sweet. If you need a slight liquid to cook the apples, use a scant amount of water; maybe 1 tablespoon, and cook until the apples are slightly caramelized but not mushy (about 5 to 6 minutes). I would use a regular size muffin tin for my own personal preference, which would mean doubling the recipe.
I used a Pillsbury pie crust and rolled it significantly thinner before cutting circles. And I brushed lightly with melted butter because we didn't have cooking spray. This was a huge hit with everyone!!
Very easy and very good! I used frozen tart shells for convience and they were wonderful but now that I know these are so good I may opt to do the pie pastry next time. :)
Fantastic !! The only change I made was to use the frozen tart shells instaed of making my own. The sauce thickened very quickly before the apples were tender so I just added some water until they were soft enough. My family and dinner quests loved them.
So incredibly easy and I hardly go two or three days without being asked to make them for someone :)
Very good but a little too sweet.
These were the greatest little apple pies I have ever made. If you use the frozen little tarts, you don't have to use the oven which makes these the quickest summer treats that taste good.
Very tasty. I would make the crusts a little thinner though.
I made these and everybody that tried them thought they were great