Title: Apple Cider Tartlets
Categories: Pies
Yield: 24 Servings
-Dottie Cross
1 pk (15 oz.) Pillsbury All
-Ready Pie Crusts
2 ts Flour
----------------------------------FILLING----------------------------------
3/4 c Frozen apple juice
-concentrate, thawed
1/3 c Firmly packed brown sugar
1/4 ts Cinnamon
1 tb Margarine or butter; melted
1/2 ts Vanilla
1 Egg
1 c Whipped cream; if desired
Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet.
Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust,
floured side down, on cutting board or 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 cups until pastry extends 1/4 inch above each cup; set
aside. In small bowl, combine all filling ingredients, except whipped
cream. Spoon scant 1 tablespoonful filling into each pastry-lined cup,
filling each 3/4 full. Bake at 400 degrees for 17 to 24 minutes or until
filling is set and crust is light golden brown. Cool 2 minutes; remove from
pans. When ready to serve, pipe or spoon whipped cream onto each tart.
Store in refrigerator. Makes 24 tartlets.
