• 20
    Prep Time
  • 30
    Cook Time
  • 10

Cheesy Potato and Apple Tarts


  • 1 1/3 cups Hungry Jack® Mashed Potato Flakes
  • 1 1/4 cups water
  • 3 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 cup shredded smoked Gouda or Jack cheese
  • 1 box (14 oz.) refrigerated pie crust, thawed to room temperature
  • 1 halved, cored and sliced thinly red delicious apple
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chives


  1. Preheat oven to 400°F.
  2. Heat water, 2 tablespoons of the butter and salt to boiling in medium pot.
  3. Remove from heat, and stir in milk and mashed potato flakes with fork until smooth. Add shredded smoked Gouda cheese and stir until cheese is melted.
  4. Cut pie crusts into 20 circles about 2 1/2 to 3-inch diameter. Using a mini-muffin tin (with cups the size of 1 3/4 x 1 inch), place 1 pastry circle into each of 20 muffin cups, pressing slightly.
  5. Spoon about 1 tablespoon potato and cheese filling into each cup. Place in oven and bake until pastry edges are golden brown, about 12 to 14 minutes.
  6. In a small pan, melt remaining tablespoon of butter. Add apple slices and sauté until they are just tender, about 4 minutes. Stir in brown sugar and cook for 1 more minute.
  7. When apple slices are cooled enough to handle, place a slice into each cup at an angle. Sprinkle with chopped chives and serve. Makes 20 cups.