Wednesday, September 09, 2009
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.
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.
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.
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).
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