Mini Apple Cream Tarts

>> Wednesday, June 8, 2011

Over the past few weeks, I have started making a lot more desserts. Probably because I've been trying to eat healthier meals...which leads me to eating/craving desserts at night. There's only so much I can do!

I must say that I usually try to give away some of the desserts so I don't eat them all myself. I brought these to this week's 'board meeting' and they were enjoyed by all. There's just something about bite-sized desserts that no one can pass up! The next time you're craving an apple pie, try these instead. You won't be disappointed! I love the combo of the crunchy, sweet cookie crust, the creamy layer and the traditional apple pie flavors. Fab!

Mini Apple Cream Tarts
an Erin original

1 pkg sugar cookie dough
3 T granulated sugar, divided
2 T butter
2 granny smith apples, peeled and finely diced
1 t cinnamon
1 (8-oz) pkg cream cheese, softened
2 1/2 c powdered sugar
4-5 T milk
1 t vanilla extract
caramel or butterscotch ice cream sauce, for serving

Preheat oven to 350 degrees. Grease/spray mini muffin pans well. Cut dough into 1/4-inch slices and roll each slice into a ball. Place each ball in a muffin cup, gently pressing it in. Bake 15-20 minutes or until cookies are slightly golden.

Place a tablespoon of sugar into a small bowl. Dip the end of a spoon handle into the sugar and press into the center of the cookies to make an inch-wide indention. Cool completely.

Meanwhile, in a small saucepan over medium heat, melt butter. Add apples, sugar and cinnamon. Cook until apples are softened but still slightly crisp, stirring occasionally. Remove from heat and let cool.

In a mixing bowl, add cream cheese, powdered sugar, milk and vanilla. Mix until smooth and it reaches the desired consistency. (You may need to add a little more powdered sugar and/or milk to achieve your desired consistency - I wanted it pretty thick, but you can thin it out if you prefer.)

To assemble, place a dollop of cream sauce (about 1-2 t) into the bottom of each cookie tart. Top with another dollop of the apple mixture. Just before serving, drizzle a little caramel (or butterscotch) ice cream sauce over each tart.

*Cook's note: these don't keep well past 24 hours because the cookie crust loses its crispness. Refrigerate any leftovers.


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