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Savoury Apple Prosciutto Tarts

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

30 mins

Total time

75 mins

Ingredients

1 package Kinnikinnick Tart Shells (240 g)
1 Granny Smith apple - peeled/cored/diced (240 g)
3 slices prosciutto - chopped (45 g)
½ lemon - juiced/zested (22 g + 4 g)
¼ cup cranberries - sliced (30 g)
2 sprigs thyme - stems removed (2 g)
2 tbsp brown sugar (30 g)
2 tbsp butter (30 g)
3 tbsp ricotta cheese (41 g)

Directions

  1. Thaw one package of Kinnikinnick Tart Shells on a baking tray for 15 minutes.
  2. Pierce sides and bottoms of tart shells.
  3. Preheat oven to 375°F (190°C).

Filling

  1. In a medium pot combine butter, chopped apple and brown sugar.
  2. Cook over medium heat for 10 minutes (apples should be soft).
  3. Add lemon juice, zest, cranberries, thyme and chopped prosciutto. Cook for 2 - 3 minutes while stirring continually.
  4. Remove from heat and let cool for 10 minutes.

Assembly

  1. Bake tart shells for 7 minutes in preheated oven.
  2. Remove from oven and fill with prepared filling.
  3. Crumble ricotta cheese on top of each tart.
  4. Return to oven and bake for 10 minutes. Remove from oven and let cool for 5 minutes.
  5. Remove foils and place on serving tray.
    Yields 12 Tarts


Tips & Variations

  • If using Kinnikinnick Pie Crusts - remove two crusts from freezer and invert on a piece of parchment paper. Remove foil containers and let thaw for 1 hour. Roll out thawed pie crusts slightly on parchment paper.
    Cut into eighteen 2½”circles using two Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan.
  • Bacon works great in this recipe instead of prosciutto.

 

 

 

Stock up your pantry

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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