This past weekend I went to a local orchard with my mom and sister. I came home with lots of apples, pumpkins and other little goodies. So now, of course, some apple recipes are in order! I found this one and it reminded me of the coffee cakes I used to pick up now and then at the grocery store bakery. This was my first homemade pie crust, and I think it came out great!
Pie Crust (you can use 1 premade refrigerated if you want to save time):
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter, chilled and cut into one inch pieces
1/8 to 1/4 cup ice water
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched, no more than 30 seconds. If necessary, add more water. Turn the dough onto counter and gather into a ball, then flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
After the dough has chilled sufficiently, remove from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. Use an over-turned glass (or any circle cutter) to cut out individual crusts, re-rolling dough scraps to use up (I ended up with 12 small circles).
Heat oven to 375. Spray 12 muffin cups with cooking spray. Brush off any excess flour and press one pastry circle to fit in bottom and up sides of each muffin cup.
Mix apples, brown sugar, flour, lemon juice and cinnamon in a medium bowl until apples are coated. In separate bowl beat cream cheese, powdered sugar, vanilla and egg with mixer on medium speed until creamy.
Just before serving, mix 1/2 cup powdered sugar and 1 tsp milk. Stir in additional milk 1/2 tsp at a time until thin enough to drizzle. Drizzle glaze over tartlets. Store in refrigerator.