The iron horse cowboy ate them...
And that's okay. I made them for him. And giving credit where credit is due, he did share them with his friends and relations. (Like Rabbit, we have lots of friends and relations). That's a good thing.
Tarts are so much fun, and easy, too. Just make your favorite pie crust, either from scratch, from a box mix, or a ready made one. Roll it out and cut circles with whatever makes the size you want. A regular bisquit cutter makes a nice tiny one. A canning jar ring works for larger. A wide mouth ring will be a nice manly size!
Sometimes I do hearts, like for a tea party or something. Pie crust is messy. Or else it me, the queen of hearts. I always have a huge mess when I do pie crust. That is half the fun! Anyway, transfer your cut out pieces to a cookie sheet. I use baking paper, cuz filling always oozes out, and throwing away baking paper is easier than scrubbing burned pie filling off cookie sheets. Then plop a dollop of filling on each cut out. It should just fill the middle. Then put another cut out on top . Seal the edges with a fork. Brush each one with water and sprinkle generously with sugar. Bake at 350 for about 15 to 20 minutes. I recommend cooking your filling first, or use canned, because they cook too quickly to actually cook apples or other fruit.
You can top a regular pie with pastry cut outs, too, which looks real clever, if you want to impress anyone. But once you cut into it and it disappears down the gullet, well, all that work..for what?? I like pie when it's still warm, and ice cream melts all over it. So you can't do that with tarts. You have to wait till they are cool enough, and then they are excellent finger food. My apple tree is on overload this year, so I have to invent ways to use them up. Apple jelly and apple sauce uses up lots of them. If I am thinking of feeding friends and relations, though, I go for apple bars. I make two big cookie sheets at a time. That's tricky, rolling out such a big portion of pastry, but it can be done. I frost them while they are still warm with a powdered sugar glaze, and every body loves them.
Oh, my! I would hate to see the pile of apple peelings I've made in my life! Thank goodness I always know of a pig pen that appreciates lots of apple peelings! Just make sure you get them to the pigs before they ferment. Although a bunch of drunk pigs lolling around and leaning against each other is hilarious. (They sleep it off quickly).
The iron horse cowboy makes a quick get away with his tarts!