Here’s a great back to school snack! Recipe makes 24 of these so you can make ahead! The kids will love them in their lunch!
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For the crust:
- 1/2 cup (1 stick) butter, softened
- 3 oz. cream cheese, softened
- 1 cup all-purpose flour
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For the filling:
- 2 cups peeled, small diced tart baking apples
- 1/3 cup maple sugar
- 2 tsp. cornstarch
- 1 tsp. Baking Spice
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For the topping:
- 2 Tbsp. all-purpose flour
- 2 Tbsp. brown sugar
- 3 Tbsp. toasted, chopped walnuts or pecans
- 1/4 tsp. Baking Spice
Notes
Try recipe with chopped peaches or cherries or in place of apple and experiment with other baking blends such as Pumpkin Pie Spice orChinese Five Spice.
Directions
For crust: With an electric mixer, beat butter and cream cheese until smooth. Stir in flour until dough forms. Transfer dough to floured surface and divide into 24 pieces. Press each piece into bottom and sides of an ungreased mini muffin tin (1½-inch muffin cups) to form little tart crusts. For filling: Combine apples, maple sugar, cornstarch and Baking Spice in a medium saucepan and cook, stirring occasionally, until mixture has thickened. For topping: Combine flour, brown sugar and nuts in a small bowl. Cut cold butter into small pieces, add to flour mixture and rub together with fingers until mixture is crumbly. To assemble: Place about 1 tsp. of filling into each dough-lined muffin cup and sprinkle each with topping. Bake in a 325-degree oven for about 30 min. until pastry is golden. Remove from oven and cool in muffin tin for 5 min., then remove tarts from tin and cool completely on a baking rack before serving.
Yields : 24 bites
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