Mince Tarts (per the "All You" magazine)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251.3
- Total Fat: 10.1 g
- Cholesterol: 12.6 mg
- Sodium: 156.5 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 1.4 g
- Protein: 2.3 g
View full nutritional breakdown of Mince Tarts (per the "All You" magazine) calories by ingredient
Introduction
Tried this recipe and loved it...haven't figured out what to replace for lower calories - but it's a big hit! Tried this recipe and loved it...haven't figured out what to replace for lower calories - but it's a big hit!Number of Servings: 8
Ingredients
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Ingredients
* PASTRY:
* Refrigerated pie crust
* FILLING:
* 1 Granny Smith apple, peeled, cored, finely chopped
* 1/2 cup raisins
* 1/2 cup golden raisins
* 1/4 cup sugar
* 2 tablespoons unsalted butter, melted
* 1 tablespoon lemon juice
* 1/4 teaspoon cinnamon
* 1/4 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1 large egg, lightly beaten
Directions
Preparation
1. Working with refrigerated pie crust, use a 2-inch cookie cutter to cut out 8 circles, reserving scraps. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
2. Preheat oven to 375°F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
3. Make filling: Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user SUCCESSFOR2010.
1. Working with refrigerated pie crust, use a 2-inch cookie cutter to cut out 8 circles, reserving scraps. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
2. Preheat oven to 375°F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
3. Make filling: Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user SUCCESSFOR2010.