Apple Butter Tartlets

Little tartlets filled with apple butter and topped with sweetened whipped cream make a perfect two-bite dessert. We made the cream cheese pastry with our new gluten-free flour, so family and friends who choose to eat gluten-free can also enjoy them.

Ingredients12

  • Dough:
    Frozen White Pizza Dough
    In Cart

    Ready Bake  Frozen White Pizza Dough (650g)

    $2.14 ea
    $0.33 / 100 g
  • 4 oz (125 g) cream cheese, softened
    Brie, Double Crème
    In Cart

    Chevalier  Brie, Double Crème

    Not available to
    shop online

  • 1/2 cup (125 mL) unsalted butter, softened
    Butter, Unsalted
    In Cart

    No Name  Butter, Unsalted (454g)

    $4.29 ea
    $0.94 / 100 g
  • 3 tbsp (45 mL) granulated sugar
    Calorie-Free Stevia Sweetener
    In Cart

    Sugar Twin  Calorie-Free Stevia Sweetener (100ea)

    $7.59 ea
    $0.08 ea
  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 2 cups (500 mL) apple butter
    Red Delicious Apples
    In Cart

    Red Delicious Apples

    $1.15 ea (est.)
    $5.49 / kg $2.49 / lb
  • 1 cup (250 mL) 35% whipping cream
    Whipping Cream
    In Cart

    Neilson  Whipping Cream (473mL)

    Not available to
    shop online

  • 1 tsp (5 mL) cinnamon
    Cinnamon
    In Cart

    Nature's Bounty  Cinnamon (100ea)

    Not available to
    shop online

  • Ingredients Unavailable Online
    1-_ cups (375 mL) PC Gluten-Free All-Purpose Flour Blend,
    Filling:
    Topping:
    2 tbsp (25 mL) icing sugar

Cooking Instructions

1

Make Dough: In large bowl and using electric mixer, beat cream cheese with butter until fluffy. In another bowl, whisk together flour, sugar and salt; in three additions and using wooden spoon, stir into cream cheese mixture until combined. Form dough into a disk, wrap in plastic wrap and refrigerate for 2 hours.

2

Preheat oven to 350°F (180°C). Spray two 24-cup mini muffin tins with cooking spray.

3

On lightly floured surface, roll dough to 1/8 inch (3 mm) thickness; using 2-inch (5 cm) round cookie cutter, cut into as many rounds as possible. Gather scraps and reroll. Press each round into a cup of prepared muffin tins. If dough cracks, simply press back together.

4

Bake in centre of oven for 12 to 14 minutes or until golden brown. Cool in pans on rack.

5

Meanwhile, make the Topping: In bowl and using electric mixer, whip cream, icing sugar and cinnamon until cream holds firm peaks.

6

Turn cooled tart shells out of pans. Fill with apple butter, about 2 tsp (10 mL) per. Top each with a dollop of whipped cream.
You will need
Dough:
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) unsalted butter, softened
1-_ cups (375 mL) PC Gluten-Free All-Purpose Flour Blend,
3 tbsp (45 mL) granulated sugar
1/2 tsp (2 mL) salt
Filling:
2 cups (500 mL) apple butter
Topping:
1 cup (250 mL) 35% whipping cream
2 tbsp (25 mL) icing sugar
1 tsp (5 mL) cinnamon