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  • Apple Cider Tartlets

    0 votes
    Apple Cider Tartlets
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Dottie Cross
    • 1 pkt (15 ounce.) Pillsbury All Ready Pie Crusts
    • 2 tsp Flour
    • 3/4 c. Frzn apple juice concentrate, thawed
    • 1/3 c. Firmly packed brown sugar
    • 1/4 tsp Cinnamon
    • 1 Tbsp. Margarine or possibly butter melted
    • 1/2 tsp Vanilla
    • 1 x Egg
    • 1 c. Whipped cream if you like

    Directions

    1. Allow both crust pouches to stand at room temperature for 15 to 20 min.
    2. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet.
    3. Press out fold lines; sprinkle 1 tsp. flour over crust. Place crust, floured side down, on cutting board or possibly pastry cloth; peel off remaining plastic sheet. Using 2-1/2-inch cookie cutter, cut 12 circles. Repeat with remaining pie crust and flour. Press into and up sides of 24 ungreased miniature muffin c. till pastry extends 1/4 inch above each c.; set aside. In small bowl, combine all filling ingredients, except whipped cream. Spoon scant 1 tablespoonful filling into each pastry-lined c., filling each 3/4 full. Bake at 400 degrees for 17 to 24 min or possibly till filling is set and crust is light golden. Cold 2 min; remove from pans. When ready to serve, pipe or possibly spoon whipped cream onto each tart.
    4. Store in refrigerator.
    5. Makes 24 tartlets.

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