Mini Apple Pie Tarts

I experimented and created this dessert because I greased two Pampered Chef Brownie Pans and then only had enough brownie batter for one so thought, "What ingredients do I have on hand to make in the other pan?"

What I came up with? Two tubes small Pillsbury refrigerated biscuits, canned apple pie filling, cinnamon/sugar mix, and butter.

Here's what I did:

The biscuits come in tubes of 10 and there are 12 wells in the brownie pan so I immediately had a problem. I figured out a solution as I created.

Step 1:

Place one biscuit in each greased well (you could certainly use a muffin tin or stone pan instead) and press out to evenly fill the bottom of the well. I then took a fork and pressed the edges to the sides to hold their shape and poked the bottoms for even baking. Sprinkle with cinnamon/sugar mix.





Step 2:

I used canned apple pie filling but the pieces were too big for this projects so I used my copper to get them down to small cubes. I then spooned a scoop of filling on top of each biscuit bottom.

Step 3:

Here's where the 10:12 biscuit to well ratio came into play. Since this was an experiment, I decided to use all wells and leave the middle row with no top.

I proceeded to flatten out the remaining biscuits and cover the outside tarts. Once the flattened biscuit top was in place, I used a fork to "poke" the edges down to hopefully seal with the bottoms. (As you will see, some were over filled in my attempt to not throw away any filling and cooked through the seams.) I finished the tops by brushing with soft butter and sprinkling another layer of cinnamon/sugar mix.

Step 4:

I went for the low and slow baking approach baking at 325 degrees for 20 minutes total.