Apple Pie.

Is there anything more representative of fall days than the aroma of an apple pie baking?

I don’t make pies – and an entire apple pie would be a lot for 2 people (although, somehow, I think we’d manage….).

But individual Apple Tarts or Little Apple Pies are perfect.

Made with purchased puff pastry they are easy and quick. The house still smells of cinnamon and nutmeg, the serving size is perfect, and they are ready to eat in just 30 minutes.

Perfect to enjoy with a cup of tea, in front of a fire after raking leaves.

Or skip the raking part…..

Click this link to Pin recipe

Little Apple Pies

This is very simple, easy, and delicious. I sauté the apples lightly in butter to coat them and prevent browning as well as to start the cooking process so they soften sufficiently in the oven….
And because it adds a lovely flavor.

Author: Katie Zeller
Prep Time: 12 minutes
Cook Time: 13 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Dessert

Scale

Ingredients

1 large cooking apple
1 tbs butter
4 tbs ricotta cheese
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 sheet puff pastry

Instructions

Cut 2 squares, rectangles or circles out of the puff pastry… whatever works best, shape is not important.
Cut apple in quarters, through core.
Slice out core, then thinly slice each quarter.
Heat butter in medium skillet, add apple slices and sauté over medium heat for 3 – 4 minutes, just until warmed through.
Lay puff pastry on baking sheet, either nonstick or lightly oiled.
With a knife lightly score a line around the edge of each pastry, about 1/3″ (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.)
Divide the ricotta spread within the scored lines.
Arrange the apple slices on the ricotta.
Sprinkle with cinnamon and nutmeg.
Bake in a pre-heated oven at 420F (210C) for 10 – 12 minutes, until sides of pastry have puffed around middle and are golden brown.
Remove and serve.

Notes

I used a slightly sweet apple. If you use Granny Smith, which is tart, you could sprinkle 1 tsp of brown sugar on each tart.

Keywords: apple tart, apple pie

I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.

I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.

I’ll just leave you with some informative tidbits from the past to round out my posts.

This is the last in the series on Herbs and Spices – and the last post before I get home..

It’s easy and economical to make your own blends. You know exactly what you have and can adjust it to your own taste.

The following are examples of spice blends from:The Spice and Herb Bible

                         Barbecue Spice
1/4 cup paprika                          2 tbs sea salt
2 tbs garlic powder                     4 tsp sugar
3 tsp dried parsley                      1 tbs black pepper
1 1/2 tsp cinnamon                     1 1/2 tsp ginger

                         Cajun Spice Mix
1/4 cup paprika              1/4 cup dried basil
8 tsp onion flakes           1 tbs garlic powder
4 tsp salt                                  4 tsp black pepper
4 tsp fennel seeds                      1 tbs dried parsley
1 tbs cinnamon                  1 tbs dried thyme
1 tsp white pepper (or to taste)    1 tsp cayenne pepper (or to taste)

                        Chinese Five-Spice
2 tbs ground star anise               2 1/2 tsp ground fennel seeds
1 1/2 tsp ground cassia              1/2 tsp black pepper
1/4 tsp ground cloves

          Madras-style Curry (one example of curry blends) – all ground spices
1/3 cup coriander seed                2 tbs cumin
1 tbs turmeric                            2 tsp ginger
1 tsp yellow mustard seed            1 tsp fenugreek seed
1 tsp cinnamon                           1/2 tsp cloves
1/2 tsp cardamom seed                1/2 tsp chili powder
1 1/2 tsp black pepper

                       Garam Masala  all ground spices
4 tsp fennel seeds                       2 1/2 tsp cinnamon
2 1/2 tsp caraway seeds              1/2 tsp black pepper
1/2 tsp cloves                             1/2 tsp green cardamom seeds

                          Harissa – made into a paste
1/4 cup dried chili flakes               1/4 cup hot water
6 fresh spearmint leaves               2 tbs crushed garlic cloves
2 tbs sweet paprika                     2 tsp caraway seeds
2 tsp coriander seeds                   1 tsp cumin seeds
1 tsp salt                                   1 tbs olive oil

                              Jerk Seasoning
4 tsp ground allspice                    2 tsp chili flakes
1 1/2 tsp ground ginger                1 tsp black pepper
1 tsp dried thyme

                             Paella Seasoning
50 saffron stigmas                       2 tbs mild Spanish paprika
2 tbs sweet Hungarian paprika       1 tbs sweet smoked paprika
2 tsp onion powder                      2 tsp salt
1 1/2 tsp garlic powder                 1 tsp dried rosemary
1 tsp black pepper

                             Tagine Spice Mix
2 tbsp mild paprika                       2 1/2 tsp ground coriander seed
1 tsp cassia                                1 tsp medium chili powder
1/2 tsp ground allspice                  1/4 tsp ground cloves
1/4 tsp ground green cardamom seed