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!

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