Yield: About 3 dozen Tartlets
Tart Shells/ Crust:
2 boxes of Pie Dough (3 rolls), or 2 rolls of Sugar Dough (Pre-made)
Tartlet Pan (2 dozen) or could also use individual tart shell molds
fluted round cookie/biscuit cutter
mini maple leaf cutter (or any other shape you choose!)
Flour (for rolling out)
Cinnamon Sugar (For garnish on leaves)
About 2T. sugar
1 t. of cinnamon
About 3/4- 1cup Apple Fig Butter or Store-bought
8 apples (peeled & diced fine) Granny Smith, Braeburn, Macintosh, Honeycrisp, etc.
1 T. cinnamon
1/2 cup flour
1/2 cup of packed brown sugar
zest and juice of 1 orange
3/4 of a stick of unsalted butter (melted)
1) If you prefer to make your own dough for the tartlets, use your favorite recipe, and make sure the dough is well-chilled before rolling!
Begin by prepping the apple filling:
In a large mixing bowl, combine the diced apples, cinnamon, flour, sugar, zest & orange juice, and the melted butter. You can either leave the mixture out, or do ahead, cover with saran wrap, and place in refrigerator until ready to use.
In a ziploc bag, place the sugar & cinnamon for the "Cinnamon sugar", and shake to combine. Set aside.
2) Preheat oven to 350F
**No need to grease molds, as there is enough fat in the dough to keep from sticking!
If using pre-made pie dough or sugar cookie dough, you can roll out right away! However, if you have made your own dough, remove from the refrigerator, and allow to rest at room temp. for about 5-10min. before rolling out.
On a clean work surface that is lightly floured, begin rolling out the dough. It should be thin, (about 1/8 thick, if it's too thick it will be hard to place in molds), and using the fluted round cutter, begin to cut out as many as you can from one sheet. Carefully place each round cut out into the molds, carefully pressing the dough into each form. Make a few pricks at the bottom of each tart with a fork. Place the pan in the refrigerator for at least 10min. to firmly chill prior to baking. (By doing this extra step, you are helping to keep the shape of the dough in tact while it bakes.) With the extra scraps, roll out, and cut the leaf shapes with a mini maple leaf cutter.
3) Pull the chilled shells out, with a teaspoon, place a thin layer at the bottom of each shell of the Apple Fig Butter. Then, place enough of the apple filling so that it towers up over the tart shell line! (Apples really cook down, so you want the filling as high as you can make it!) When all of the tarts are filled, place a maple leaf on top of each tartlet, and sprinkle the leaf with some of the cinnamon sugar mixture.
4) Bake at 350F for about 25- 35 minutes. (They should be golden brown in color, and the apple mixture should be cooked down, and a nice golden color as well.) Allow to cool for 5-10min., then carefully remove from the pan/forms.
Repeat the process of rolling the dough, filling, and baking another batch if need be.
5) If not serving right away, you can either refrigerate these after cooled, or cover and store in a cool, dry place for 3-4 days.