Apple Tart



Daily Photo #17

Apple Tart for breakfast.  The morning is so beautiful let’s sit on the patio and eat.

Recipe: Heat oven to 450 degrees. Take your favorite apple pie recipe but cut the apple into tiny pieces.  Spray cupcake tin with cooking spray.  Lay out pie dough in each cup.  Press down and fill with apple, lemon juice, and spices. Dot with butter.  Cover with more pastry.  Pinch edges.  Slice top once to let out steam. Put in oven.  Reduce heat to 350 degrees. Cook until juices bubble and apple is soft about 30 minutes.  Enjoy.



  • I am cracking up! I made the identical tarts last night! I found this recipe and got a bunch of really good Jazz apples. I was going to actually blog about my recipe but now I don’t have to!

  • May I come for breakfast tomorrow?

  • That looks wonderful. What a great idea to use cupcake tins. Yum!

  • That sounds a lot easier than rolling out pie dough for a full size pie. Yummy!

  • Ahhh. Makes me wish I was a morning person.

  • Hank, some mornings feel like Saturday they are so beautiful. Today was one.

    Sandi, Great cooks Think alike!

    Mom, I’m thinking Cheerios tomorrow.

    Kitty, thank you. The tins make tarts much easier to make but…

    Aunt Jackie, it is actually more work to make tarts than a pie. However, if your pie dough keeps tearing, it is an easy way to disguise the problem and the tarts look cuter.

    Jen, My husband took ten to work with him for a May day potluck. I asked him how they were after traveling. He said he never got a chance to find out–they went too quickly. I don’t like apple pie or tarts so I didn’t eat them.

    Elaine, Morning is my best time. I start every morning firmly doing what I’m supposed to–I even try to act like Martha Stewart but by afternoon, I’m vegeing at the computer eating Oreos.

  • With my recipe for pie dough, these tarts should be much easier to make than pies. My recipe: a box of frozen pie dough! When I try to make pie dough from scratch, it always resembles South America.

  • Here is “my” no fail recipe and it is half whole wheat

    Tassajara Pie Dough (No fail Pie dough- Best ever)

    2 cups unbleached white flour
    2 cups whole-wheat flour
    1 1/3 cup Crisco shortening (no other brand works as well)
    ¼ tsp salt
    14-16 Tbls of water taken from a glass of water with ice in it

    Put flour and salt in a metal bowl. Mix with fork. Add shortening with your fingers until dough is mostly pea-sized. Add very cold water (this is critical) and toss with hands like a salad. Add water until dough clings together. Knead lightly and refrigerate one hour or in freezer 15 minutes before rolling out with cool rolling pin.

    I get all sorts of Kudos for my pastry but it is this recipe that deserves the praise.

  • Give yourself more credit, Kym. Technique is key when making pastry. That water from a glass with ice in it has a lot to do with it as well as keeping the dough as cold as possible. I work mine on a marble slab. It makes a huge difference.

  • Kitty, I agree that rolling pastry on a marble slab is great way to do it. But, I’m such a Klutz that the marble slab gets away from me. Someday, my dream kitchen will have a slab set into the counter (but removable for cleaning) so I don’ t have to chase the thing all over the kitchen. I finally went back to my counter top.

  • I really like the apple . This is my choice.

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