Apple Tansie Recipes

APPLE PIE TASSIES

Steps:

• Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
• Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
• Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.
• Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool.

APPLE TASSIES

Steps:

• Cream together the butter and cream cheese. Gradually add flour. It should form a moist dough. Portion into approximately teaspoon balls into mini muffin tin. Flatten to fit tin. (I really, really recommend the Pampered Chef mini tin and especially the wooden mini tart shaper. It makes this process super fast.)
• In a medium sauce pan combine apples, sugar, and cinnamon. Cook for 5-7 minutes until the apple begin to soften. Add flour and mixture will thicken slightly.
• Add filling with a spoon to each tart shell and avoid apples overflowing sides of pan. (they will stick to the pan and make it harder to release the tarts.
• Bake at 400 degrees for 20-22 minutes. Let rest for a couple minutes and release with a teaspoon. You can either drizzle them with a caramel sauce, dust with powdered sugar or you could even top with a crumb topping prior to baking.

APPLE TANSIE

Steps:

• Beat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.

APPLETINI

Steps:

• Fill a martini glass with ice and top with water. This will get the glass chilled before pouring your tini.
• Add ice to your shaker. The more you add, the better chilled the tini will be.
• Add the vodka, schnapps and sweet-and-sour. Cover and shake vigorously for about ten seconds.
• Dump the ice and water from the martini glass. Strain the contents of the shaker into the glass.
• Garnish with a cherry, or sliver of granny apple, or lemon twist.

APPLE & CHEDDAR CRUMBLE

Steps:

• Heat oven to 375 degrees; coat a 13x9x2-inch baking dish with nonstick cooking spray.
• In large bowl, fold together apples, lemon juice, cheddar cheese and raisins.
• Spoon into prepared baking dish.
• In another bowl, combine sugar, flour, oats, butter and pumpkin pie spice; mix until crumbly.
• Scatter over apple mixture.
• Bake at 375 degrees for 30 minutes or until nicely browned and apples are tender.
• Cool at least 15 minutes.
• Serve warm.