posted by Sue Freeman 11-04-98 6:05 AM
Apple Cider Tarts
1 pkg refridgerated pie crusts
2 tsp flour
3/4 cup frozen apple juice concentrate, thawed
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1 Tablespoon margarine or butter melted
1/2 tsp vanilla
1 cup whipped cream, if desired
Thaw crusts at room temp. for 15 to 20 minutes. Heat oven to 10 and unfold crusts and peel off plastic. Sprinkle lightly both sides with the two tsp flour and using a 2 1/2 inch cookie cutter cut out 12 circles. Repeat with second crust.
Press into 24 mini muffin cups until pastry extends 1/4 inch over tops. This is important. Set aside.
In a small bowl, combine all filling ingredients, except whipped cream. Spoon scant l tablespoon filling into each crust, filling No more than 3/4 full.
Bake at 400 for 17 to 24 minutes until crust is golden brown. The filling will be boiling and not seem set but it is. Cool until filling is set and remove from pan and cool completely before adding whipped cream and serving. Store in fridge.
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