Dutch Mini Apple Tart Recipes

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DUTCH APPLE PIE TARTLETS

These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 9



Dutch Apple Pie Tartlets image

Steps:

  • In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

1 cup finely chopped peeled apple
1/4 cup lemon curd
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Confectioners' sugar

APPELTAART (DUTCH APPLE TART)

An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.

Provided by Nanda

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 8

Number Of Ingredients 10



Appeltaart (Dutch Apple Tart) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
  • Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
  • Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
  • Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
  • Brush remaining beaten egg over the dough.
  • Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 63.4 g, Cholesterol 92.3 mg, Fat 19.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 147 mg, Sugar 34.2 g

2 cups all-purpose flour
¾ cup butter, softened
2 eggs, beaten, divided
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 pounds tart apples - peeled, cored, and sliced
½ cup sultana raisins
¼ cup white sugar
1 tablespoon ground cinnamon

MINI DUTCH APPLE PIES RECIPE BY TASTY

The only way to make apple pie better? Make it mini! These mini Dutch apple pies are sweet, crunchy, festive, and perfectly bite-sized.

Provided by Tasty

Categories     Bakery Goods

Time 35m

Yield 12 mini pies

Number Of Ingredients 12



Mini Dutch Apple Pies Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
  • Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
  • Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
  • Scoop ⅓ cup of filling into each crust cup.
  • Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
  • Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
  • Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
  • Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 1 gram, Sugar 14 grams

nonstick cooking spray, for greasing
2 refrigerated pie doughs, 8 in (20 cm)
3 large Granny Smith apples, peeled, cored, and diced
2 teaspoons cinnamon
¼ cup brown sugar
1 tablespoon cornstarch
3 tablespoons melted butter
30 vanilla wafers, crushed
2 teaspoons brown sugar
¼ teaspoon ground nutmeg
2 tablespoons melted butter
round cutter, 4 in (10 cm)

MINI DUTCH APPLE PIES

My recipe for apple pie made mini! super easy and fun! serve warm with vanilla ice cream, and you'll be in heaven!

Provided by mrszshore

Categories     Pie

Time 55m

Yield 24 mini pies

Number Of Ingredients 13



Mini Dutch Apple Pies image

Steps:

  • Preheat oven to 400.
  • Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
  • Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
  • Press dough circles into cup.
  • In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
  • In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
  • Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
  • Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.

Nutrition Facts : Calories 161.4, Fat 6.4, SaturatedFat 2.8, Cholesterol 6.8, Sodium 83.3, Carbohydrate 25.1, Fiber 1.1, Sugar 13.3, Protein 1.5

2 Pillsbury ready made pie dough
3 fuji apples, peeled, cored, diced
1/2 lemon
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
3 tablespoons flour
1 tablespoon apple butter
ground cinnamon, to taste
1/4 teaspoon nutmeg, to taste
3/4 cup flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup butter, firm

LITTLE DUTCH TARTS

These are my variation of Dutch Letters. It's recommended that you use pure almond paste that contains only almond & sugar rather than almond filling that contains corn syrup or sucrose.

Provided by Wendy Hamlett

Categories     Tarts

Time 45m

Yield 24 serving(s)

Number Of Ingredients 7



Little Dutch Tarts image

Steps:

  • Pre-heat oven to 375 degrees F.
  • For Pastry Crust.
  • Whisk together the flour and salt.
  • Cut butter into pats and add to flour mixture.
  • Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
  • Add the ice water and knead the dough slightly to bring it together and form a ball.
  • Chill dough for 30 minutes.
  • _____________________________________________.
  • For Filling.
  • Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
  • _____________________________________________.
  • To Make Tarts.
  • Pull off enough dough to make a 1/2 to 3/4-inch ball.
  • Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
  • Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
  • Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
  • Repeat for remaining muffin cups.
  • Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
  • Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
  • Bake 15-20 minutes, or until crust is lightly browned.
  • Let cool in pan before removing tarts.
  • If desired, spinkle tops with powdered sugar after cool.

Nutrition Facts : Calories 109.9, Fat 6.9, SaturatedFat 2.8, Cholesterol 19, Sodium 43.3, Carbohydrate 10.9, Fiber 0.6, Sugar 5.8, Protein 1.7

1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter
2 tablespoons ice water (just the water not the ice)
1 (8 ounce) can pure almond paste
1 egg
1/4 cup sugar

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