Best 5 Apple Cherry Tartlets Recipes

APPLE AND CHERRY TARTS

Steps:

• Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
• On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
• In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes.

APPLE AND TART CHERRY PIE

Steps:

• Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
• Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE

Steps:

• For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
• Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
• Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
• For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
• For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
• Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
• Remove from the oven and allow to cool before service.
• Unmold the tarts and glaze with melted apricot preserves.
• For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
• Add a few drops of lemon juice and cook for another minute.
• Allow to cool, then puree and serve.
• For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
• In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
• Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
• Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
• Serve the tarts with compote and sorbet.

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.