When the weather gets cooler, the desserts get warmer! There’s nothing more comforting than a warm slice of homemade apple pie. This week, we’ve put together a simple, yet tasty way to have your pie and eat it too. These quick and easy Breakfast Tarts are just as pretty as they are delicious. With store-bought pre-made pie dough and canned fruit filling, these tarts will have you out of the kitchen in a flash. Beautiful impressions made with springerle cookie molds give these tarts a unique look.
Making these tarts is super easy! First, on a lightly floured surface, cut out your pie dough using a 4 1/2 inch circular cookie cutter. You’ll need 3 dough circles per pie – one for the bottom and two for the top that has the image. Place one pie dough circle on a cookie sheet lined with parchment paper and spoon approximately 1 1/2 tablespoons of apple pie filling (or your favorite pie filling) into the center of the bottom circle. You may need to cut the apples into smaller pieces.
Next, comes our favorite part – making the impressions! We used two of our geometric springerle cookie molds: Intertwined Love Knots and Good Luck Knots with Leaf Border. Molds with a deep and simple design will provide the best images for these tarts. Place two of the circles on top of one another to create a thicker top for making the impression. With your springerle cookie mold image side up, center your dough on top of the mold and use your fingers to press the dough into the mold being sure to fill the cavities of the springerle mold. Carefully peel off the mold.
To assemble your tarts, wet your finger with some water and run your finger around the edge of the bottom circle. Top with your dough that has the springerle image impression. Press edges with a fork to seal.
For a golden brown crust, whisk together an egg white from 1 large egg and 1 tablespoon of milk. Using a pastry brush, brush the egg white mixture evenly over the tops of your tarts. Bake in a preheated 350℉ oven until golden brown – approximately 20-25 minutes. Enjoy!