Little Dutch Tarts Recipes

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MINIATURE ALMOND TARTS



Miniature Almond Tarts image

My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. -Karen Van Den Berge, Holland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
6 ounces almond paste, crumbled
2 large eggs, lightly beaten
1/2 cup sugar
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
4 to 5 teaspoons milk
Maraschino cherry halves (about 48)

Steps:

  • In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

DUTCH APPLE PIE COOKIES



Dutch Apple Pie Cookies image

The perfect little three bite dessert with a flakey pie crust, cinnamon apple filling, and a sweet buttery crumb topping!

Provided by Julie

Time 1h20m

Number Of Ingredients 12

1 roll of refrigerated pie dough (I used Marie Callender's)
5 small Granny Smith apples, peeled, cored, and diced finely
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
2 1/4 cups all purpose flour
2/3 cup brown sugar
2/3 cup granulated sugar
2/3 cups old fashioned oats
pinch of salt
3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted

Steps:

  • Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
  • Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
  • Add about one tablespoon of the apple filling on top of each circle of pie dough.
  • In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
  • Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
  • Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.

Nutrition Facts : ServingSize 1 Cookie, Calories 177 calories, Sugar 12g, Sodium 80mg, Fat 7.6g, SaturatedFat 4.2g, UnsaturatedFat 2.7g, TransFat 0.2g, Carbohydrate 26g, Fiber 1.3g, Protein 1.6g, Cholesterol 14mg

LITTLE DUTCH TARTS



Little Dutch Tarts image

These are my variation of Dutch Letters. It's recommended that you use pure almond paste that contains only almond & sugar rather than almond filling that contains corn syrup or sucrose.

Provided by Wendy Hamlett

Categories     Tarts

Time 45m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter
2 tablespoons ice water (just the water not the ice)
1 (8 ounce) can pure almond paste
1 egg
1/4 cup sugar

Steps:

  • Pre-heat oven to 375 degrees F.
  • For Pastry Crust.
  • Whisk together the flour and salt.
  • Cut butter into pats and add to flour mixture.
  • Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
  • Add the ice water and knead the dough slightly to bring it together and form a ball.
  • Chill dough for 30 minutes.
  • _____________________________________________.
  • For Filling.
  • Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
  • _____________________________________________.
  • To Make Tarts.
  • Pull off enough dough to make a 1/2 to 3/4-inch ball.
  • Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
  • Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
  • Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
  • Repeat for remaining muffin cups.
  • Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
  • Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
  • Bake 15-20 minutes, or until crust is lightly browned.
  • Let cool in pan before removing tarts.
  • If desired, spinkle tops with powdered sugar after cool.

Nutrition Facts : Calories 109.9, Fat 6.9, SaturatedFat 2.8, Cholesterol 19, Sodium 43.3, Carbohydrate 10.9, Fiber 0.6, Sugar 5.8, Protein 1.7

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