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For Thanksgiving I made mini-desserts. This way everyone could sample something without feeling obligated to eat a normal slice of pie. Or better yet, to allow for more self control. I used an apple pie jam that I bought from my farmer’s market. Substitute with apple butter.

mini-spiced apple tart with maple whipped creamWhat you need:

Crust:

  • Your favorite recipe or ready-to-bake

Filling:

  • 2 apples, peeled and diced
  • 1/2 c Debbie’s Apple Pie Jam
  • 1/4 c brown sugar
  • 1 tbs all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp Dev Olive Oil Cranberry Pear Balsamic (sub with lemon juice)
  • Dash salt

What you do:

  • Heat oven as directed by your crust recipe.
  • Prepare mini-muffin tin.
  • Divide dough in 24 equal pieces.
  • Place one piece in each muffin cup and press firmly and evenly up sides to make a pastry cup.
  • In bowl add all filling ingredients and mix to combine.
  • Add about 1 tsp apple mixture into each cup.
  • Bake until crust begins to turn golden brown and filling is puffed, about 8 minutes.
  • Remove from oven and cool about 5 min before removing from tin.
  • Serve as desired; I whipped up a batch of whipped cream flavored with Devo Olive Oil’s Vermont Maple Balsamic.
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