1. Preheat oven to 375°. Soften pie crust as label directs.
2. In medium bowl, toss apple, vinegar, honey and cardamom.
3. In medium bowl, whisk egg; stir in almond paste, flour, butter and cinnamon until smooth.
4. On lightly floured surface, unroll pie crust; with 4-inch round cookie cutter, cut out 6 circles from crust. Press dough circles into 6 cups in 12-cup standard muffin pan; fill with egg mixture and top with apple mixture.
5. Bake tarts 20 minutes or until apples are golden brown; cool in pan 5 minutes. Run knife around edge of cups to loosen.
- 14 g Total Fat
- 5 g Saturated Fat
- 46 mg Cholesterol
- 141 mg Sodium
- 24 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 6 g Added Sugars
- 4 g Protein
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Nutritional Information
- 14 g Total Fat
- 5 g Saturated Fat
- 46 mg Cholesterol
- 141 mg Sodium
- 24 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 6 g Added Sugars
- 4 g Protein
Directions
1. Preheat oven to 375°. Soften pie crust as label directs.
2. In medium bowl, toss apple, vinegar, honey and cardamom.
3. In medium bowl, whisk egg; stir in almond paste, flour, butter and cinnamon until smooth.
4. On lightly floured surface, unroll pie crust; with 4-inch round cookie cutter, cut out 6 circles from crust. Press dough circles into 6 cups in 12-cup standard muffin pan; fill with egg mixture and top with apple mixture.
5. Bake tarts 20 minutes or until apples are golden brown; cool in pan 5 minutes. Run knife around edge of cups to loosen.