This past weekend we took advantage of the fabulous weather and drove to Andrew Scenic Farms, this farm is a family run business and definitely doesn’t have the long line ups and wait times that other apple picking farms have. We spent about 2 hours there, had a pony ride, picked raspberries and apples and then enjoyed some lunch. On Sunday, my son and I spent the afternoon in the kitchen making these delicious mini tarts.
First you’ll need some custard, this recipe is scaled down as you don’t need that much, my son (who is 2 years old) really enjoyed making this, lots of mixing and whisking!
3/4 cup of sugar
2 tbsp of. flour
1/4 cup of butter, softened
2 eggs, beaten
1/4 tsp. vanilla
1/4 tsp. salt
1/4 cup buttermilk
Mix sugar and flour; cream with butter. Add eggs, vanilla, salt and buttermilk.
Raspberry Mini Tarts (recipe makes 6)
Preheat oven to 350 F
Pastry Recipe (I used Martha Stewart’s – I find it’s better to add a little more water than she suggests. I wrapped the pastry dough into two separate discs and used one disc for the apple pie tarts).
2 cups of raspberries
1 egg beaten
Use muffin pan and lined each cup with parchment muffin cups. Roll out the pastry dough and cut into squares, press each square into the muffin cup and cut away any excess. Brush the top of each pastry cup with some egg. Spoon custard into each pastry cup and then bake for about 20-25 minutes until pastry turns brown and custard sets.
Mini Apple Pie Tarts (makes 6 pies)
Preheat oven to 350 F
Pastry Recipe (see above)
3 apples, peeled and diced
1 tbsp of cinnamon
6 tsp of brown sugar
1/4 cup of butter cut into cubes
Use muffin pan and line each cup with parchment muffin cups. Roll out the pastry dough and cut into squares, press each square into the muffin cup and cut away any excess. In each cup add your apples, sprinkle with cinnamon, a tsp of brown sugar and a couple cubes of butter. To do the lattice top, simply take the remaining pastry dough, roll it out and use a knife to cut strips. Weave the strips over and under each other and use a fork to decorate the edges. Brush with a beaten egg before putting in the oven for approximately 20-25 minutes.