Cheesy Potato and Apple Tarts

Cheesy Potato and Apple Tarts
Cheesy Potato and Apple Tarts

Yield: 12 servings


1¼ C water
3 Tbsp butter, divided
½ tsp salt
⅔ C milk
1 ⅓ C Hungry Jack Mashed Potato Flakes (*see note)
1 C shredded smoked Gouda or Jack cheese
1 box (14 oz) refrigerated pie crust @ room temp.
1 red apple (Gala or Fuji), thinnly sliced
1 tsp brown sugar
2 tsp chopped chives
*Note: 1 C mashed potatoes may be substituted for the water, potato flakes, and 2 Tbsp. butter.


  1. Preheat oven: 400°. Heat water, 2 Tbsp. butter and salt to boiling in medium pot. Remove from heat, stir in milk and potato flakes until smooth.
  2. Add cheese to potato mixture and stir until melted.
  3. Cut pie crusts into 24 clicles about 2½-inches in diameter. Using mini-muffin tin (cup-sizes 1¾ by 1 inch), place one pastry circle into each of 24 muffin cups, pressing slightly. Spoon about 1 Tbsp potato-cheese filling into each cup.
  4. Bake until pastry edges are golden brown, about 12 - 14 min.
  5. In small pas, melt remaining Tbsp butter. Add apple slices and saute until just tender, about 4 min. Stir in brown subar and cook 1 min.
  6. When apple slices are cooled enough to handle, place a slice into each cup at an angle, trimming to fit if necessary. Sprinkle with chopped chives and serve.