Baby Butter Tarts with Apple
Prep Time 1 hr
Cook Time 20 mins
Serves 24
Difficulty N/A
Ingredients
- Pastry:
- 2 2/3 cups (650 mL) Robin Hood® Best for Cake & Pastry Flour
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) All Vegetable Shortening, cold, cubed
- 1/4 - 1/2 cup (50-125 mL) ice cold water
- Filling:
- 1/2 cup (125 mL) brown sugar
- 1/2 cup (125 mL) butter, melted
- 1 tsp (5 mL) vanilla extract
- 2 eggs
- 2 tbsp (30 mL) Carnation® Evaporated Milk, Regular, 2%, or Fat Free
- 1 cup (250 mL) diced apple
Directions
Pastry
Step 1:
Preheat oven to 400°F (200°C).
Step 2:
Combine flour, salt, and shortening in bowl of food processor. Pulse a few times until mixture resembles pea sized crumbs. Add ice water a few tablespoons at a time and pulse until mixture forms a loose ball. Remove to a lightly floured surface, form into a disc and wrap in plastic wrap. Chill 30 minutes.
Step 3:
Roll dough on well- floured surface to 1/4" (0.25cm) thick. Cut into 24 rounds with a 3" (7.5cm) cookie cutter or jar lid. Fit into 24 mini muffin tins.
Filling
Step 4:
Combine first 5 ingredients in medium bowl. Pour filling into tart shells. Top with diced apple.
Step 5:
Bake 15-20 minutes or until crust is golden brown. Cool, remove from pans.