Apple-Walnut Tartlets

Name: Apple-Walnut Tartlets
Prep time: 30 min
Total time: 1 h 10 min
Yield: 3 dz.
Ingredients: 1 c. butter; 8 oz. cream cheese; 1 tsp. vanilla extract; 3 tbsp. brown sugar; 2 c. all-purpose flour; 1/2 tsp. salt; 3/4 c. walnuts; c. dried apples; 1/2 c. packed brown sugar; 1 large egg; 1 tbsp. butter; 1/4 tsp. ground cinnamon

By The Good Housekeeping Test KitchenPublished: Nov 11, 2013

Kate Mathis

Yields:

3 dz.

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Cal/Serv:

135

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These cute little tartlets are a fun and decedent way to serve "apple pie".

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Ingredients

Crust

1 cup
butter
8 oz.
cream cheese
1 tsp.
vanilla extract
3 Tbsp.
brown sugar
2 cups
all-purpose flour
1/2 tsp.
salt

Filling

3/4 cup
walnuts
cup
dried apples
1/2 cup
packed brown sugar
1
large egg
1 Tbsp.
butter
1/4 tsp.
ground cinnamon

Directions

1. Step 1Spray 2 mini muffin pans with nonstick baking spray.
2. Step 2Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 degrees F.
3. Step 3For crust: With mixer on medium speed, beat butter, cream cheese, vanilla, and 3 tablespoons brown sugar until well mixed. Add flour and salt; beat on low speed until just combined. Divide dough into 3 equal-sized disks. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours.
4. Step 4For filling: In medium bowl, stir together 3/4 cup walnuts, finely chopped; 2/3 cup dried apples, chopped; 1/2 cup packed brown sugar; 1 large egg, beaten; 1 tablespoon butter, melted; and 1/4 teaspoon ground cinnamon.
5. Step 5Divide each disk into 12 equal-size balls about 1 inch in diameter. Place 1 ball in each cup of prepared pans. Press dough onto bottom and up side of cup; add 2 teaspoons filling. Repeat with remaining dough and filling.
6. Step 6Bake 18 to 22 minutes or until edges are golden brown, switching racks halfway through. Cool in pans on wire racks 5 minutes. Using small angled spatula or butter knife, loosen edges of tartlets from cups and cool completely on wire racks. Repeat with remaining dough and clean muffin pans.
7. Step 7Store tartlets in airtight container at room temperature up to 3 days or in freezer for up to 1 month.