Spiked Mini Apple Tarts with Cinnamon Whipped Cream
Enjoy one of your favorite holiday desserts by turning them into smaller portions like these Spiked Mini Apple Tarts with Cinnamon Whipped Cream.
Servings 36
Calories 50kcal
Ingredients
For the Spiked Mini Apple Tarts
- 1 Refrigerated Pie Crust
- 3 medium McIntosh Apples, peeled and cored
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- 2 tbsp. Light Brown Sugar
- 1 tbsp. DeKuyper Red Apple Pucker
- 1 tbsp. Cornstarch
- Cooking Spray
For the Cinnamon Whipped Cream
- ½ c. Heavy Cream
- 2 tbsp. Confectioners Sugar
- 1 dash Ground Cinnamon
Instructions
- Preheat oven to 350 degrees
- Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a mini muffin tin). You may need to do this several times.
- Spray a nonstick mini muffin tin with cooking spray and place each circle in each section of a and press down along the bottom and sides. (I use my mini tart shaper from Pampered Chef). Place the pan in the oven and bake for 5 minutes until the dough starts to cook and harden. Remove from the oven and set aside.
- Chop the apples into small pieces and add to a bowl; then add the cinnamon, nutmeg, brown sugar, DeKuyper Red Apple and cornstarch. Mix well.
- Add the apple mixture to each pie crust shell, filling the apples to the top of each section. Place the pan in the oven and bake for 15 minutes. Remove and allow to cool.
- While the apple tarts are in the oven, combine the heavy cream, confectioners sugar and cinnamon in a bowl and beat with an electric mixer until stiff.
- Place a small dollop of whipped cream on top of each apple tart and refrigerate until ready to serve.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
