Apple Tartlets for National Pie Day

It’s National Pie day today! And as you can see, I almost forgot about it and I’m posting this very late. But better late than never. Well here I am, bringing to you mini apple tartlets and apple turnovers!¬†I think apple pie will always be my first love when it comes to pies (although I have many other favorites), it’s just SO delicious! Especially if you have a scoop of vanilla ice cream (yuuuumm!)

We’ve actually been pretty sick lately, and I’ve also been busy with work. I think this cold is going around because I heard quite a few people had it. #notfun

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This is the first time I tried this crust for apple tartlets. Surprisingly it turned out amazingly delicious! And you wanna know why? Because the crust has lard in it, that’s what gives it great flavor and wonderful texture as well.

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Oh, and for the apples, I never use Granny Smith when I make pies (we don’t really like those). We found a great deal for Jonagold apples and they are SO sweet!! I think that’s another big reason why these turned out so good! In my humble opinion. ūüôā

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By the way, don’t mind the triangle thingy on top. My sister asked me to put some crust on top and this is the fastest shape I cut out. It actually looks like a piece of pie though. ūüôā

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So I actually made these as turnovers first and then made tartlets. Both are equally delicious, although I think that since this dough is a bit frail, you have to work gently with the turnovers or else the dough will break.

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But if you’ve ever had McDonald’s apple pie, this is kinda how these taste (maybe better? ūüėČ ). ¬†This is another great version instead of using the traditional puff pastry.

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I think you should definitely try them soon! And please tell me, what have you been baking lately? Any pies?

Now the recipe I found for the crust was written in Metric measurements. Trust me I would’ve converted it online for you, but I tried doing that once and the recipe didn’t turn out that well (I’m guessing that’s why). So I just use a digital scale to weigh everything. If you want, convert at your own risk, but I’ll post the recipe for the crust only¬†in Metric. ūüôā

Apple Tartlets or Apple Turnovers

Ingredients:

Crust:

250 grams lard
150 grams confectioners sugar
100 grams Sour cream or yogurt (last time I actually used buttermilk and they turned out great)
2 eggs
1 tsp. vinegar
10 grams baking powder
Approx. 600 grams flour

Apple Filling:

8-10 apples peeled, cored, and cubed
3/4 cup white sugar
1 1/2 cups brown sugar
1 1/2 tsp. cinnamon (maybe less if you don’t prefer that much, I don’t really measure it)
1/2 a lemon juice
3 Tbsp. Arrowroot powder (you can use cornstarch if you want)

Egg wash (1 egg beaten with 1 Tbsp. water)
Raw sugar

Directions:

In a large bowl mix together the lard and powdered sugar. Add the eggs and sour cream and stir until mixture becomes smooth and creamy. Then add the vinegar. Slowly begin by adding the flour as well as the baking powder. Continue mixing and adding flour until mixture can no longer be handled with a wooden spoon and then hand knead.¬†¬†Add enough flour so that a soft dough forms and it doesn’t stick to your hands anymore. Wrap the dough in plastic wrap and refrigerate for about 1 hr.

To make the filling, peel, core and dice your apples. Add the white sugar, brown sugar, cinnamon, lemon juice and arrowroot powder and mix until combined. Pour the mixture in a pot and place over medium-high heat stirring occasionally. Leave them on the stove for about 5-8 mins. until the mixture has thickened and the apples have softened. Take the apples off the heat and set aside until completely cooled.

On a floured surface roll out your dough about 1/8 in. thick. If you’re doing tartlets cut out 4 in. round shapes with a cookie cutter and place them in a muffin pan. Then spoon about 1-2 Tbsp. of your apple mixture in each pie shell. Bake at 350 degrees for about 10-15 min. or until deep golden brown.

If you’re doing turnovers, cut your dough into squares (depending on how big you want your turnovers, you can decide the size of your squares). Spoon about 1 Tbsp. of your apple filling in the center, and then¬†seal it in a triangle shape.¬†Place each turnover on a baking sheet and brush the tops with the egg wash. Sprinkle light with some raw sugar and bake the turnovers for about 20 to 25 minutes or until golden brown. Dust with powdered sugar.

Enjoy! 

Jessica the Baker

Chocolate Pudding & Apricot Jam Tartlets

Darling little tartlets filled with apricot jam and chocolate pudding. They’re sure to impress anyone, yet they’re so simple to make!¬†

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I really love this dough! I used it for these apple tartlets and I just had to try it with different fillings.

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This is one of those recipes that you can whip together if you’re in a pinch. I mean, you can make the dough way ahead of time and store in the fridge or freezer, and whenever you feel like it you can pull it out and have these tartlets done in minutes.

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I love these with apricot jam, and I want to try them with strawberry jam next time.

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I added some walnuts on top for some extra crunch and flavor. So delicious! I think I like the ones with the walnuts better, but the plain ones were good too. I know I’m probably repeating myself, but the tartlet shells are so soft they almost melt in your mouth!

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And because I had some chocolate on hand (and chocolate makes everything better), I filled some with homemade chocolate pudding.

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As you probably already know, I like to make things from scratch as much as possible. I find that many times the homemade version tastes better than the store bought ones, and this pudding is no exception! These are decadent with chocolate pudding!

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Now I can’t decide if I like the chocolate pudding tartlets better than the ones with jam…#decisionsdecisions

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They’re both delicious let me tell you that. The chocolate ones are a little fancier, while¬†jam ones are a bit more casual. It doesn’t matter what you fill these with, you’re sure to have a delicious treat to give to someone (or eat yourself…why not?).

 Apricot Jam & Chocolate Pudding Tartlets

Ingredients:

For the crust recipe go here

For the Chocolate pudding:

6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn starch)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon  unsalted butter, at room temperature
2 teaspoon pure vanilla extract
4 oz. melted dark chocolate

Any Jam of your choice
Chopped walnuts or pecans (optional)

Directions:

¬†In¬†a medium-sized heatproof bowl, whisk the¬†egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste.¬†Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.¬†When it boils, keep whisking the mixture for another 30 ‚Äď 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and slowly pour in the melted chocolate, mixing as you pour. Pour the pudding into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming.¬†Cool to room temperature and then refrigerate until firm.

On a floured surface roll out your dough about 1/8 in. thick. Cut out 4 in. round shapes with a cookie cutter and place them in a muffin pan. Bake at 350 degrees for 10-15 minutes or until tartlet shells are golden brown. Let them cool on a wire rack and then spoon about 2 tbsp. of chocolate pudding. Let them set in the fridge for about an hour, and top with either strawberries or raspberries.

To make jam tartlets, spoon about 1-2 Tbsp. of jam in each uncooked pie shell. Sprinkle chopped walnuts or pecans on top (optional). Bake at 350 degrees for about 10-15 min. or until deep golden brown.

Enjoy!

Jessica the Baker

Recipe Index

Breads

Southern Buttermilk Biscuits

No Knead Bread

French Bread Pizza

Irish Soda Bread

 

Cookies

Snicker Cookies

Chocolate Chip Cookies

Madeleine Cookies

Dark Chocolate and Cranberry Cookies

Chocolate Chip Cookie Ice Cream Sandwiches

Teabag Cookies

Apricot Jam & Chocolate Chip Pecan Cookies

 

Cupcakes & Muffins

Vanilla Cupcakes with Strawberry Icing and Whipped Cream

Chocolate Ganache Cupcakes

Berry Cupcakes with powdered sugar

Vanilla Cupcakes with Berry Icing

Cranberry Muffins

Banana Chocolate Cupcakes

Neopolitan Cupcakes

Strawberry Shortcake Cupcakes

Boston Cream Pie Cupcakes

Chocolate Chip Muffins

Lemon Cupcakes with Lemon-Orange Glaze

Strawberry Shortcake Cupcakes with Strawberry Whipped Cream

 

Brownies

Brownie Bites

Brownie Cupcakes

Caramel Brownies

Raspberry Chocolate Whipped Cream Brownies

Yogurt Brownies

 

Loafs

Banana Bread

Chocolate Chip Caramel Walnut Banana Bread

Blueberry Lemon Yogurt Loaf

Lemon Buttermilk Cake

 

Pies, Bars, & Tartlets

Apple Crumb Pie

Berry Turnovers

Cranberry-Berry Pie

Creamy Lemon Pie

Chocolate Pudding & Apricot Jam Tartlets

Apple Tartlets

Mini Pumpkin Pies

Apple-Berry Lattice Pie

Mini Pudding Pies

Lemon Bar

Baklava

Tiramisu

 

Cakes

Cinnamony Cinnamon Cake

Dark Chocolate Cake with Raspberry Buttercream

No-Bake Chocolate Mousse Cake

Raspberry Chocolate Cake

Vanilla Cake with Homemade Chocolate Pudding Filling

Strawberry Kiwi Cake

Tiramisu “Cake”

 

Cheesecakes

Raspberry Swirl Cheesecake

No-Bake Chocolate Cheesecake

 

Breakfast

Fluffy Waffles

Crepes

Chocolate Bread Pudding

 

Other

Cream Brulee

Caramel Popcorn

Chocolate Mousse Cream Puffs

Homemade Nutella

European Donuts

 

Holiday

Cinnamon Rolls

Gingerbread Town

Gingerbread

Mini Sweet Walnut Bread

4th of July Blueberry Lemon Cupcakes

 

Drinks:

Easy Peasy Summer Smoothie

Iced Mocha

Kefir

Homemade Raspberry Lemonade

Creamy Lemon Pie for National PI Day

What better way to celebrate this epic Pi day than with a ¬†deliciously creamy lemon pie? It’s bursting with fresh lemon flavor!

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¬†I seriously didn’t plan on posting¬†two lemon desserts in a row, I promise! But happy Pi Day everyone! Now this is not to be confused with Pie¬†day which is on January 24th. We already celebrated that¬†here.

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¬†Pi day is always celebrated on March 14th. Now if you’re a math nerd, you will know that this Pi day is extra special since it’s 3.14.15. I actually had to look it up to see that the math Pi is 3.14 and 15 follows right after. Pretty cool eh? We’re actually living through a day that will make¬†history…or at least that’s how I like to think about it. ūüôā Sorry, one of my favorite subjects in school was history.

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¬†Do not let this day pass without celebrating with edible¬†pie! I mean just think, you will¬†never¬†see the date 3.14.15 again!! So take advantage of it, and treat yourself with something special. Preferably pie since we are celebrating Pi day. And preferably I would love it if you would give this luscious, creamy, chock-full-of-lemon flavor pie a try! Wow, that rhymed! ūüôā

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 Since we added lemon zest to it, there will be no denying that this is a lemon pie as soon as you take your first yummy bite. Also adding some sweetened condensed milk gives this a wonderfully creamy texture, almost like a cheesecake. Not to mention that the shortbread crust kind of becomes like a flaky pie crust that you make for regular pies.

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¬†So let’s celebrate Pi Day with yummy pies, and if you’re feeling up to it, you can have a math day on 3.14.15. ūüėČ Today’s not a day to count calories though…hehe (get it? count, math…I know I’m crazy) ūüôā

 Creamy Lemon Pie

Ingredients:

CRUST

2 cups flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened

FILLING

1 can (14 oz.) sweetened condensed milk
4 large eggs
2/3 cups lemon juice
1 Tbsp. flour
1 tsp. baking powder
1/8 tsp. salt
1 Tbsp. grated lemon zest
sifted powdered sugar (optional)

DIRECTIONS

Preheat oven to 350 degrees.

For the crust. Combine flour, and powdered sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 10 in. deep dish pie pan. Bake for 20 min.

For the filling. Beat sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt, and lemon zest just until blended. Pour over baked crust. Bake for another 20-25 min. or until filling is set and crust is golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar or top with whipped cream. Slice and enjoy!

Jessica the Baker