Apple Sauce Pie Tarts Recipes

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APPLESAUCE PIE



Applesauce Pie image

Make and share this Applesauce Pie recipe from Food.com.

Provided by Debe6496

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 eggs
1 cup sugar
1/2 cup butter, melted
1 cup applesauce
2 tablespoons flour
1/2 teaspoon vanilla extract
2 tablespoons lemon juice (unless the applesauce is tart)
1 9 inch pie shell

Steps:

  • Mix all of the ingredients.
  • Pour into a 9" pie shell and bake in a 350 degree oven or 45 minutes.

APPLE SAUCE TART



Apple Sauce Tart image

Provided by Florence Fabricant

Categories     brunch, dessert

Time 1h30m

Yield 1 tart

Number Of Ingredients 8

5 large, tart apples Pastry for 9-inch tart shell
1/4 cup butter, in small pieces
Grated rind of 1 lemon
Pinch of nutmeg
1 to 1 1/2 cups sugar
1 teaspoon vanilla extract
4 eggs
Whipped cream

Steps:

  • Preheat oven to 450 degrees.
  • Coarsely chop apples and place in a large heavy saucepan. Cover tightly and cook very slowly for about 20 minutes, until the apples have steamed in their juices and are tender.
  • While the apples are cooking, line a nine-inch straight-sided tart pan with the pastry, prick it and line it with foil weighted with dry beans or pastry weights. Bake six minutes, until the pastry looks like parchment. Remove the foil and bake about five minutes longer, until the pastry just begins to color. Remove from oven and reduce temperature to 350 degrees.
  • Force the apples through a sieve or a food mill. You should have two cups of apple sauce. Add butter to the hot apple sauce bit by bit, then add lemon rind, season with nutmeg and sweeten, using more or less sugar to make an apple sauce that is pleasantly sweet but not cloying. Add the vanilla.
  • Beat the eggs in until beginning to froth and stir into the apple sauce. Pour into prepared tart pan and bake about 45 minutes, until the custard has set. Serve with whipped cream.

APPLESAUCE APPLE TART



Applesauce Apple Tart image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 (9-inch/23 cm) baked sweet tart shell*
6 applesauce apples, unpeeled (recommended: Braeburn)
1/4 cup/55 g brown sugar
1/4 teaspoon ground nutmeg
1/4 cup/60 ml water
2 baking apples (recommended: royal gala apples, or other variety that keeps shape during cooking)
2 tablespoons melted butter

Steps:

  • Heat the oven to 400 degrees F. Chop the applesauce apples and put them in a saucepan with 2 tablespoons of the brown sugar, the nutmeg, and 1/4-cup/60 ml water. Cook, stirring occasionally, until very soft. Put the apple mixture through a food mill to remove the skins and seeds. You should have about 1-1/2 cups/375 ml applesauce.
  • Peel and very thinly slice the royal gala apples. Toss with the remaining brown sugar and melted butter. Spread the applesauce in the base of the baked tart shell and arrange the sliced apples over top. Brush the apple with any butter and sugar remaining in the bottom of the bowl. Bake until the apples slices are very soft and golden, about 20 minutes, depending on their thickness. Remove the tart from the oven and let cool slightly. Unmold. Serve warm or completely cool for a firmer tart with vanilla ice cream or a spoonful of creme fraiche.

Nutrition Facts : Calories 160 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 20 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 1 grams, Sugar 27 grams

APPLE PIE TARTLETS



Apple Pie Tartlets image

Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. -Mary Kelley, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
1 tablespoon sugar
Dash ground cinnamon
FILLING:
2 teaspoons butter
2 cups diced peeled tart apples
3 tablespoons sugar
3 tablespoons fat-free caramel ice cream topping
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/8 teaspoon salt

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.

Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 1g protein.

CLASSIC APPLE TART



Classic Apple Tart image

Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h40m

Yield Makes one 9- or 91/2-inch tart

Number Of Ingredients 7

1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted
11/2 cups all-purpose flour, plus extra for rolling
1/4 teaspoon kosher salt
2 tablespoons sugar
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon

Steps:

  • Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
  • Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
  • Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

APPLE SAUCE PIE TARTS



Apple sauce pie tarts image

These can be filled with your choice of filling, and are easily hand-held (which are perfect for toddlers, too!)

Provided by Life Created

Number Of Ingredients 7

1 cup unsweetened apple sauce
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp maple syrup
1/4 tsp corn starch
Pie crust
1 egg

Steps:

  • Preheat oven to 450 degrees
  • Mix the apple sauce, spices, corn starch and maple syrup in a small pot over low to medium heat. While it is heating, cut your pie crust into rectangles however big you would like your tarts to be. You will need a top and bottom, so if you make 8 rectangles, you will have 4 resulting tarts.
  • On half of the pie crust rectangles, use a fork to poke vent holes for the tarts.
  • Once the apple sauce pie mixture has heated up, but not boiling, remove from heat and put a spoonful (about a table spoon) onto the other half of the pie crust rectangles.
  • Gently spread the mix into a shallow layer onto those pie crusts, and place the rectangles with the fork holes on top forming the sandwhiched tarts. Use the fork to press the edges of the tarts together.
  • Whisk the egg and gently brush onto your pie tarts so they will for a darkened crusty shine when baked.
  • Bake for 12-13 minutes. Let cool.

FRESH APPLE TARTS



Fresh Apple Tarts image

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

Steps:

  • In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  • While the dough is chilling, prepare the apple filling.
  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  • Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

APPLESAUCE CUSTARD PIE



Applesauce Custard Pie image

The little seniors at my center love this pie.

Provided by Cathy Brisco

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie shell
¼ cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
  • Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
  • Bake in preheated oven for 30 to 40 minutes or until set in center.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 39.9 g, Cholesterol 61.8 mg, Fat 12.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 161.8 mg, Sugar 31.9 g

PINK-APPLESAUCE TART



Pink-Applesauce Tart image

Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant jelly give the tart a beautiful sheen after baking. Martha made this recipe on Martha Bakes episode 406.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Number Of Ingredients 9

Pate Brisee for Pink-Applesauce Tart
All-purpose flour, for dusting
1/4 cup sugar
2 tablespoons unsalted butter
Pinch of salt
2 tablespoons Calvados
1 1/2 cups Martha's Pink Applesauce
2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire
3 tablespoons red-currant or sour-cherry jelly

Steps:

  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
  • Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
  • Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
  • Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
  • Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.

APPLE TART



Apple Tart image

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium tart apples, peeled and thinly sliced
1 tablespoon butter
Pastry for a single-crust pie

Steps:

  • In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

APPLE SLAB TART



Apple Slab Tart image

A rosy applesauce filling is topped with artfully arranged, paper-thin apple slices in this autumnal tart. A glaze made with apple brandy and quince paste gives the dessert a spectacular finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make one 12-by-15 tart

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/3 cup sugar
Pinch of kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water, plus more if needed
3 large egg yolks
4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Rome, Empire or Cortland, quartered and cored, plus 3 to 4 additional apples
1/2 cup fresh lemon juice, plus more for brushing
1 large egg, lightly beaten
Fine sanding sugar
1/2 cup sugar
3 tablespoons apple brandy, such as Calvados
3 tablespoons quince paste
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, room temperature

Steps:

  • Pate Sucree Extra: Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly and refrigerate until chilled, about 1 hour.
  • On a lightly floured piece of parchment, roll out dough to a 17-by-14-inch rectangle. Using a paring knife, lightly trace a 1-inch border around perimeter of dough (this border will be folded up over the filling to form the tart crust, leaving a 15-by-12-inch rectangle for the filling). Transfer to a rimmed baking sheet and refrigerate at least 1 hour.
  • Filling: Combine McIntosh apples, 2 pounds red apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. To remove skins, use chopsticks, or pass apples through a medium-mesh sieve or a food mill fitted with the fine disk. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.
  • Preheat oven to 375 degrees. Spread 2 cups applesauce evenly over chilled dough, staying within 1-inch borders (reserve remaining applesauce for another use).
  • Halve, core, and thinly slice crosswise remaining 3 to 4 red apples with a mandolin or a very sharp knife, reserving scraps. Shingle 6 slices into a 3-inch square on top of filling in one corner of tart. Brush with lemon juice to keep from browning. Repeat process with remaining apple slices, placing as closely as possible to the previous 3-inch square of apples and alternating the direction of the shingling in a grid pattern (you should have 4 rows of 5).
  • Fold over 1-inch border of dough to create crust. Brush with egg wash and sprinkle generously with sanding sugar. Bake, rotating halfway through, until crust is deep golden brown all over, 45 to 55 minutes. Transfer sheet to a wire rack and let cool completely.
  • Glaze: In a medium saucepan, cook reserved apple scraps, 1/2 cup water, sugar, apple brandy, quince paste, and salt over low heat until very soft. Whisk in butter, then strain mixture through a mesh sieve. Brush apples on tart with glaze to coat; let dry. Tart is best served at room temperature.

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From justonecookbook.com


APPLESAUCE TARTS - RECIPE | COOKS.COM
2020-12-12 1/4 cup boiling (not just hot) water. 1 tbsp. milk. 1 tbsp. sugar. 2 cups all-purpose flour, sifted (more or less) Put the shortening in a large bowl. Add boiling water. Stir quickly to make a smooth mixture. Stir in milk and sugar. Add flour, 1/2 cup at a time, mixing well after each addition, until you have used a total of 1 1/2 cups flour.
From cooks.com


RECIPE FOR CARAMEL APPLE TART - ALL INFORMATION ABOUT HEALTHY …
1 tablespoon water 2 tablespoons caramel ice cream topping, warmed Directions In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. Preheat oven to 400°.
From therecipes.info


RUSTIC FRENCH APPLE TART - ONCE UPON A CHEF
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds.
From onceuponachef.com


SIRI DALY'S MINI APPLE TARTS WITH SALTED CARAMEL SAUCE RECIPE
2018-11-16 Preparation. For the tarts: 1. Preheat an oven to 375°F. Line a baking sheet with parchment paper. 2. Place the jar rings on the baking sheet and place the lids inside with the rubber seal facing ...
From today.com


THIN FRENCH APPLE TART RECIPE - PILLSBURY.COM
2017-08-08 Steps. 1. Heat oven to 425°F. Remove pie crust from pouch; unroll on lightly floured surface. Roll into 12-inch round; place in 12-inch pizza pan. 2. In small bowl, mix sugar and cinnamon. Sprinkle 1 tablespoon cinnamon-sugar over crust. Arrange apple slices spoke-like on crust, working from outside edge to center.
From pillsbury.com


OUR FAVORITE APPLE PIE - INSPIRED TASTE
2022-04-22 Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
From inspiredtaste.net


APPLE SAUCE TART - RECIPES | COOKS.COM
apple dessert/caramel sauce Mix together, then add: Mix, then add: Bake at 350 degrees for 40 minutes in a greased 8x8 pan. Bring to boil slowly and cook on medium ...
From cooks.com


BAKED APPLE PIE TORTILLA ROLLS - SWEET LITTLE BLUEBIRD
Preheat oven to 350 degree F. Butter (grease) a 9×13 baking dish. Next, combined all of the dry ingredients in a bowl. Toss the sliced/diced apples in the lemon juice, then pour the dry mixture over apples. Stir the apples making sure they are coated well. Place a 1/2 cup of the apple mixture and spread in the center of a tortilla.
From sweetlittlebluebird.com


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