I love making Individual Tarts! They go over so well, they’re dainty, and small enough that you can have one of each without breaking the scale, that is if you can eat just one of each. These were delicious. I will make these over and over.
Lemon Meringue Tarts
Filling:
1 Cup Sugar
3 Eggs
1 Cup Fresh Lemon Juice
2 Tbsp. Cornstarch
3 Lemons, zested
1/4 Cup (1/2 stick) Butter
In a microwave safe bowl, whisk the sugar and eggs together until smooth. Combine the lemon juice, cornstarch and lemon zest, stir well and add to the sugar and egg mixture. Add the butter and stir well. Cook in the microwave, in 1 minute intervals, whisking very well after each minute until the curd thickens. Remove from microwave, whisk very well, and strain though a fine mesh strainer. Cover with plastic wrap directly on the curds to prevent a crust from forming, and cool completely.
Tart Shells:
1/2 Cup Sugar
1/2 Cup Butter (1 stick)
1/2 Cup Powdered Sugar
1/2 Cup Vegetable Oil
1 Egg
1/4 tsp. Almond Extract
1/2 tsp. Baking soda
1/2 tsp. Cream of Tarter
2 Cups Flour
In a medium bowl (or food processor) combine butter, sugar and powdered sugar and beat until creamy. Add Vegetable oil, egg and almond extract and mix well. Add the dry ingredients, and stir with a wooden spoon just until it comes together. Gather the dough and shape into a ball, wrap in plastic wrap and chill for at least 15 minutes. (I chilled mine for about 1 hour). Scoop dough out with 1 Tbsp. and roll into balls. Fill mini muffin tins with the balls and with a tart tapper, make wells in the center to form shells. Bake in a 350 degree oven for 9 minutes, or until dough is slightly firm, but not set. Remove from oven. Working quickly, push tapper gently back into dough and bake for another 2 to 3 minutes or until firm and golden. Remove shells from pan to cool, then fill with your choice of filling.
Dutch Apple Pie Filling:
3 Large Apples, peeled & diced
1/4 Cup Brown Sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. All Spice
1/4 tsp. Cardamom
2 Tbsp. Butter
1 Tbsp. Flour
In a medium saucepan, melt butter. Combine Apples, brown sugar, salt, cinnamon, all spice and cardamom together and saute until fork tender. Add flour, stirring constantly until thickened. Set aside to cool.
Crumb Topping:
3/4 Cup Brown Sugar
1/2 Cup All Purpose Flour
1/2 Cup Granola (or Oatmeal)
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/3 Cup Butter, melted
In a medium bowl combine all ingredients together, stirring well. Spread mixture onto a cookie sheet and bake at 425 degrees for about 5 minutes or until golden. Let cool. Spoon filling into cookie tarts, and sprinkle with the crumb topping.
