If you know me at all then you know that I'm obsessed with peanut butter. And yes, it does go perfectly with chocolate but it pairs just as well with apples. And since apples are healthy and peanuts are healthy I'm just going to assume that these tarts are healthy. Please don't shatter my illusions about that. In any event, these tarts are completely delicious, which is what matters, and a fun spin on the classic apple pie.
A variation on a Honey Crisp, they were developed by Cornell University in partnership with Crunch Time Apple Growers. They're wonderfully crunchy, sweet and juicy and they're perfect for pie making.
I've made this peanut butter glaze before and, honestly, it's one of my favorite things. I could just eat it with a spoon. And a spoonful or two may have found its way into my mouth this time as well. But mostly it's the perfect thing to drizzle over these tarts. I also added some peanuts to the crust for that sweet and salty thing I like so much. You can make this as one big pie, of course, but I love having my very own little pie to eat and the mini tart pans, with removable bottoms, are super easy to work with. You can probably also freeze the leftover tarts. Assuming you ever have any leftover tarts which seems unlikely. Enjoy!
Don't forget to check out the giveaway below for a chance to win some apples, cool products and a $200 gift card!
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ingredients (6 Individual Tarts)
- 1 Cup all purpose flour
- 1/4 Cup peanuts
- 2 Tablespoons sugar
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking powder
- 1 Stick unsalted butter, chilled and cut into 1" pieces
- 1/2 Cup ice water
- 4 SnapDragon apples, peeled and diced
- 1/2 Cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon all purpose flour
- 1/2 Teaspoon cinnamon
- Dash of salt
- 1 Tablespoon unsalted butter, melted
- 1/2 Cup powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon peanut butter
- Pinch of salt
Add the flour, peanuts, sugar, salt, baking powder and butter to a food processor. Pulse a few times just until the mixture resembles course crumbs. With the machine running, slowly pour in the ice water until a dough ball forms. Wrap in plastic and refrigerate for at least an hour.
Pre-heat the oven to 350 degrees.
Roll out the dough on a well floured surface and cut out circles about an 1" wider than your mini tart pans. Place the dough circles inside each tart pan and move your rolling pin across the fluted edge to cut off any excess. You should have enough for 6 mini tarts.
Add the apples, sugar, lemon juice, flour, cinnamon and salt to a bowl and toss to combine. Divide the mixture evenly into your prepared tart pans. Place on a baking sheet to catch any drips and bake for approximately 45 minutes or until the apples are tender and the pastry is a light golden brown.
While the tarts are baking, make the glaze by whisking together the melted butter, powdered sugar, milk, peanut butter and salt. Serve the tarts warm with a good drizzle of glaze over each one.
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This recipe was sponsored by Crunch Time Apples. Thank you for supporting the products I love and use in my kitchen.