Tuesday, September 14

Oh, the shame... (Cherry Apple Tarts)

I cheated on this dessert.  There's no excuse for this.  I was looking for tomato sauce.  Instead, I found my weakness.  Sitting there, on the top shelf of the lazy susan, staring at me.

My nemesis...my love..
Cherry pie filling.

I brought it out onto the counter.  I stared at it.  You will not beat me, processed fake pie filling!  I will not use you!  I will not give in to your pretend sweetness!

But if The Pampered Chef says it's OK, well then, that's a different story.

The cherry temptress...
A different, delicious, "maybe just one more" kind of story.

Cherry Apple Tarts
(adapted from The Pampered Chef)
1 box refrigerated pie crust
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/3 cup cold butter
1 large Granny Smith apple, sliced 
1 can cherry pie filling

Let pie crust stand for 15 minutes, until malleable.  (I made miniature tarts, but you can make a whole pie instead, or really any shape you want.)   In a medium bowl, combine the flour, brown sugar and cinnamon.  Cut in the butter until the mixture is crumbly.  Roll out the pie crust and cut into 4 inch circles.  Grease a cupcake pan with cooking spray and place each circle into a cupcake cavity.  

Line the bottom of each tart with apple slices, top with a 1/4 cup cherry pie filling.  Top with heaping tablespoon of flour mixture.  Bake at 400 for 25-28 minutes.  Eat warm. 

1 comment:

  1. I get that way too sometimes when I see the pie filling. I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!


Thanks for reading! Now it's your turn to share...

Related Posts Plugin for WordPress, Blogger...