Mini Pies (fruity sweety crunchy)

My dear fellow baking blogger, lovely Sabine Indra (Lixie Pott) from Photolixieous celebrates her 1. Blog-Birthday. Feel free to visit her gorgeous blog and her guests with their fine recipies.

For her sweet birthday table I created some mini pies with two different fillings.

I hope you like them too and have fun in making them.

Ingredients:

Short Pastry (for two muffin tin pans = 24 mini pies)

300 gr. flour – type 1050

140 gr. butter (cold)

140 gr. sugar

2 eggs

4 teaspoons vanilla sugar

1 lemon (abrasion)

Filling 1 – with marmalade and almond cream

170 gr. marmalade (I had some selfmade rasperry marmalade)

For the almond cream

100 gr. butter (melted and a bit cooled down)

100 gr. sugar

100 gr. almonds (grounded)

1 egg

1 pinch of salt

1 teaspoon vanilla extrakt

1 lemon (abrasion)

Filling 2 – apple pear and hazelnut cream

Fruity filling

300 gr. chopped apples and pears

100 gr. sugar (recommend muscovado)

1/2 teaspoon cinnamon

1 lemon (this time the juice)

1 tablespoon cornstarch

For the hazelnut cream

100 gr. butter (melted and a bit cooled down)

100 gr. sugar

100 gr. hazelnuts (grounded)

1 egg

1 pinch of salt

1 teaspoon vanilla extrakt

1 lemon (abrasion)

Also needed:

2 muffin-tin-forms

lentils for the blind baking

paper-muffin-forms for the blind baking

bakingpaper

Directions:

All ingredients for the short pastry – flour butter sugar eggs vanillasugar lemonabrasion – into a bowl. Knead together until your have a homogenous dough. Foil and let it rest for at least one our in the fridge.

After the dormant phase cut it into 24 pieces and form little bowls with a bit of flour. Make them round and flat and fill the moulds of the muffin form.

Into the moulds put the paper forms with the lentils for the blind baking.

Bake them for 20 minutes at 360°F/180°C (upper lower heat). Let them cool down for 5 minutes and take them out.

Now to the first filling.

For the almond cream melt the butter and let it cool down. In a small bowl mix all ingredients (sugar almonds egg salt vanilla extract lemonabrasion butter) until you have a homogenous mixture.

Into the mini pies put a small amount marmalade, one almond cream, one marmalade and at last one almond cream.

That´s how it looks before the baking:

Bake them for 20 minutes at 360°F/180°C (upper lower heat).

Now the second filling:

Give the chopped apples and pears together with the sugar and the lemon juice into a pan at low heat. Let it cook for 10 minutes and add the cinnamon and the cornstarch. Put aside and let cool down.