Apple “Tarts”

[donotprint]I started thinking seriously about kid snacks about a year ago and apples were featured in some of my first experiments. This is probably the first of my homegrown recipes that made me smile when I tasted it.

Today I used a Jonamac apple (which is a cross between a Jonathan and a MacIntosh). Other tart and sweet apple choices are: Cortland, Empire, Golden Delicious, or Winesap.[/donotprint]DSC01899

4 slices soft whole wheat bread
1 medium apple, peeled, cored, and chopped fine (approximately 1 cup of chopped apple)
4 tablespoons cream cheese or vanilla greek-style yogurt
4 teaspoons apricot preserves
Cinnamon sugar (optional)

Preheat oven to 350 F.

Cut the crusts off of the bread slices and discard. Spread the bread slices out on a large cutting board and flatten with a rolling pin. Cut a small (approximately 1 ½ to 2 inches long and ½ wide at the base) triangle out of each of the four corners on each slice.

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Transfer the bread slices to greased muffin pan. Make sure the center of each slice is resting on the bottom of a cup and the sides are overlapping slightly. Using your fingers, press the side flaps together and make adjustments to minimize any gaps or holes.

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In the bottom of each bread cup, place ¼ of the chopped apple. Center 1 tablespoon of cream cheese and 1 teaspoon of apricot preserves on top of the apples. Sprinkle with cinnamon sugar (if desired).

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Bake on the center rack of the oven for 30-35 minutes or until the edges of the bread crust are browned and the preserves start to sizzle. Allow tarts to cool in the pan for at least 5 minutes or more depending on your child’s age and preference. Gently remove from muffin pan and serve immediately.

Makes 4 “tarts” (easily doubled)
Assembly time: 20 minutes
Baking time: 30 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

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