Apple Pie Tarts
1 Pie Crust – 10″ round – Pillsbury, I think is best
4 Apples – peeled, diced and cored ( I used McIntosh)
5 tsp. of Brown Sugar
2 tsp – Whole Wheat Pastry Flour
1 tsp.Ground Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Lemon Juice
2 tsp. Butter – I used Brumble and Brown
Sprinkle of Turbinado Sugar (brown Sugar will work to)
Preheat oven to 425
In a large bowl, add your apples, lemon juice, flour, cinnamon, nutmeg and brown sugar. Mix together till all the apple are coated.
On Parchment Paper, roll out 1 pastry dough thin, put the other back in the fridge and save for another use. Use a wide mouth cup or large cookie cutter and cut out 8 circles. You will have to roll out the dough about 4 times to get this.
Place the individual dough in a standard muffin pan. If you get tears, just patch up with remaining dough or smooth with finger. The dough is easy to use.
Top the dough with apple mixture, add 1/4 tsp. of butter onto each apple tart and sprinkle with Turbinado Sugar.
Place in the oven for 25 minutes or until crust is light brown and apples are bubbly.
Let the tart cool. Top the tart with whip cream or ice cream. Serve and Enjoy!
Makes 8 Apple Tarts
Calories per Tart: 144, Fat: 6.6, Cholesterol: 4.0, Sodium: 139, Potassium: 57.5, Carbs: 22, Fiber : 1.4, Sugar: 7.7, Protein: .9