Caramel Apple Tartlets Recipes

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RUSTIC CARAMEL APPLE TART



Rustic Caramel Apple Tart image

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMEL APPLE TART



Caramel Apple Tart image

This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!

Provided by Dine Dish

Categories     Tarts

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups packed dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup chilled unsalted butter, diced
2 large egg yolks
2 tablespoons sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

Steps:

  • For caramel sauce:.
  • Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
  • For crust:.
  • Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
  • For filling:.
  • Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
  • Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Nutrition Facts : Calories 715.2, Fat 38.3, SaturatedFat 23.5, Cholesterol 167, Sodium 94.5, Carbohydrate 93.7, Fiber 4.5, Sugar 70.5, Protein 4.3

CARAMEL APPLE TART



Caramel Apple Tart image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 (9-ounce) box pie crust mix
3 Granny Smith apples, peeled and cored
3 Golden Delicious apples, peeled and cored
Lemon juice, as needed
3/4 cup sugar
2 teaspoons pumpkin pie spice, plus 1/2 teaspoon
1 pinch of salt
1/4 cup butter, room temperature
1 cup heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
  • Preheat oven to 375 degrees F.
  • Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
  • Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
  • Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
  • In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

CARAMEL APPLE TARTLETS



Caramel Apple Tartlets image

From Hungry Girl 200 under 200 on pages 274-275. Nutritional Facts according to book: Per Serving (2 tartlets): 100 calories, 2 g fat, 76 mg sodium, 21 g carbs, 1.5 g fiber, 11 g sugars, 1 g protein

Provided by QwertyChef

Categories     Tarts

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 cups finely chopped apples
6 sheets phyllo dough, 9x14 inch sheets, thawed according to package directions
1/4 cup brown sugar (not packed)
2 tablespoons whipped light butter, room temperature
1 tablespoon cornstarch
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Immediately after unrolling phyllo sheets, spray with nonstick spray. Divide sheets into two stacks of three. Cut each stack into six sections by cutting each in half lengthwise and then into thirds horizontally. You should now have twelve mini stacks.
  • Prepare a 12 cup muffin pan by spraying with nonstick spray. Gently place each mini stack into a cup, pressing down lightly with your fingers so the dough creates a cup shape. Bake in the oven for 8 to 10 minutes, until lightly browned. Set aside to cool.
  • In a small unheated pot, combine butter, brown sugar, cornstarch, and cinnamon with 1 tablespoon water. Stir until ingredients have mostly dissolved.
  • Over medium heat, cook and stir brown sugar mixture until it thickens to a caramel sauce-like consistency.
  • Reduce heat to low and add the apples. Cook for 3 to 4 minutes, until apples have softened, stirring continuously so the filling does not burn.
  • Evenly distribute filling among the twelve pastry shells. If you like, top with Reddi-wip just before serving. Enjoy hot or cold!

Nutrition Facts : Calories 148.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 116.7, Carbohydrate 27.5, Fiber 1.7, Sugar 14.3, Protein 1.7

CARAMEL APPLE TARTE TATIN



Caramel Apple Tarte Tatin image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

All-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted
1/2 cup sugar
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
1/4 teaspoon sea salt flakes
5 small Honeycrisp apples, about the size of baseballs (about 1 3/4 pounds)
1 large egg
Whipped cream, for serving, optional
Vanilla ice cream, for serving, optional

Steps:

  • Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
  • Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
  • Preheat the oven to 400 degrees F.
  • Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
  • Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
  • Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
  • Serve the tarte tatin immediately with whipped cream or ice cream if desired.

CARAMEL-APPLE TARTLETS WITH CINNAMON-RUM ICE CREAM



Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream image

Provided by Matt Lewis

Categories     Rum     Mixer     Dessert     Bake     Kid-Friendly     Apple     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 tartlets

Number Of Ingredients 29

Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/4 teaspoon salt
Caramel sauce:
2/3 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
1/4 teaspoon fleur de sel or other fine sea salt
Crumb topping:
6 tablespoons all purpose flour
6 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
1/3 cup pecans, toasted
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Filling:
1/2 cup (packed) golden brown sugar
1/2 teaspoon cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces
1 teaspoon vanilla extract
1 teaspoon whiskey
3/4 teaspoon ground cinnamon
Cinnamon-Rum Ice Cream
Special Equipment
Six 4 1/2-inch tartlet pans with removable bottom

Steps:

  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in egg. Add flour and salt and beat just until incorporated. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Divide dough into 6 equal pieces. Gather each piece into ball, then flatten each slightly. Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round. Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining dough rounds. Freeze crusts 30 minutes.
  • Preheat oven to 375°F. Bake crusts until golden brown and baked through, about 30 minutes. Cool crusts in pans on rack. DO AHEAD: Can be made 1 day ahead. Store airtight in pans at room temperature.
  • For caramel sauce:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove pan from heat. Add cream, then butter and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve and sauce is smooth. do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat until just pourable before using. crumb topping / Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewarm over medium-low heat until just pourable before using.
  • For crumb topping:
  • Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Whisk brown sugar and cornstarch in bowl to blend. Melt butter in large nonstick skillet over medium heat. Add apple pieces and sauté until almost tender, about 10 minutes. Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients. Simmer until juices are bubbling and slightly thickened, about 5 minutes. Remove from heat. Cool completely.
  • Preheat oven to 375°F. Arrange tartlet pans with crusts on rimmed baking sheet. Spoon 11/2 tablespoons caramel sauce into each tartlet crust. Divide cooled apple filling among crusts. Sprinkle crumb topping evenly over each. Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans). Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides. Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates. Place scoop of cinnamon ice cream alongside each and serve.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY



Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty image

Here's what you need: apples, sugar, unsalted butter, salt, lemon, puff pastry, large muffin tin

Provided by Tasty

Categories     Desserts

Yield 6 tarts

Number Of Ingredients 7

3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
large muffin tin

Steps:

  • To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
  • In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
  • Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
  • Cut puff pastry into circles to fit just within the top of your muffin tin.
  • Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
  • Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams

EASY CARAMEL APPLE TART



Easy Caramel Apple Tart image

What's better than a 5-ingredient dessert ready in less than 30 minutes? This crescent tart is topped with caramelly dulce de leche and apples, and then, just to take it over the top, we added a drizzle of even more dulce de leche.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 5

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 tablespoon butter
4 cups sliced peeled apples (3 medium)
1/3 cup sugar
3/4 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, press seams together. Bake 10 to 13 minutes or until golden brown.
  • Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until apples are just tender.
  • Spread 1/2 cup of the dulce de leche onto warm crescent crust, leaving 1/2-inch border; carefully arrange cooked apples in single layer over top. In small microwavable bowl, microwave remaining 1/4 cup dulce de leche uncovered on High 10 to 20 seconds or until thin enough to drizzle. Using fork, drizzle over apples. Serve warm.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 20 g, TransFat 0 g

APPLE PIE TARTLETS



Apple Pie Tartlets image

Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. -Mary Kelley, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
1 tablespoon sugar
Dash ground cinnamon
FILLING:
2 teaspoons butter
2 cups diced peeled tart apples
3 tablespoons sugar
3 tablespoons fat-free caramel ice cream topping
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 1g protein.

3-INGREDIENT CARAMEL APPLE TART



3-Ingredient Caramel Apple Tart image

Store-bought caramel sauce and frozen puff pastry are the secrets to a showstopping Thanksgiving dessert that you can make in under an hour. For an extra flourish, serve it with whipped cream or vanilla ice cream.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Thanksgiving     Apple     Dessert     Butterscotch/Caramel     Phyllo/Puff Pastry Dough

Yield Serves 8-10

Number Of Ingredients 4

1 (14-17-ounce) package frozen puff pastry, thawed
1 cup store-bought caramel sauce, divided
5 large apples (preferably a mix of Granny Smith, Gala, and/or Cortland), cored, cut into 1/4" slices (about 2 1/2 pounds)
1/2 teaspoon kosher salt

Steps:

  • Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).
  • Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.
  • Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.
  • Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.
  • Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.
  • Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.
  • Do Ahead
  • Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.

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From platingsandpairings.com


CARAMEL APPLE TARTLETS | BAKED IN AN OVER-SIZED MUFFIN TIN!
2020-10-22 Working on a lightly floured surface, roll each piece of dough into a 6” circle. Place ~½ cup of apple filling into center of each circle, but leave ~1½” of dough on all edges. Fold edges of dough towards the center. Place each tartlet into a jumbo muffin tin. Pour caramel into the center of each tartlet. Bake for 28-30 minutes, or until ...
From spicedblog.com


CARAMEL APPLE TARTS RECIPE - DINE DREAM DISCOVER
Caramel Apple Tarts are perfect for parties, bbq's, or holiday treats. Make it all from scratch, or simplify it by using frozen puff pastry dough, jarred caramel sauce, and ready-whip cream. Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes.
From dinedreamdiscover.com


MODERN FRENCH CARAMEL APPLE TART | BAKING LIKE A CHEF
2020-08-20 Pink Lady® apples are excellent as a snack, sliced on a salad, and widely used in many apple recipes, including this caramel apple tart. If you look for a replacement of Pink Lady ® apples, use Red Delicious, Gala, Fuji or Honeycrisp apples. Also, please, read about The Six Best Apples for Baking from Bon Appétit.
From bakinglikeachef.com


CARAMEL APPLE TARTLETS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Caramel Apple Tartlets Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Popcorn Recipes Kids Healthy Bone Broth Recipe Chewy Oatmeal Bars Healthy Recipe ...
From recipeshappy.com


EASY CARAMEL APPLE TART RECIPE - LIFEMADEDELICIOUS.CA
2017-12-15 Heat oven to 375°F. Spray baking sheet with cooking spray. Unroll crescent rolls onto baking sheet and, press seams together. Press into 12x9-inch rectangle. Bake 10 to 13 minutes or until golden brown. 2. Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until ...
From lifemadedelicious.ca


CARAMEL APPLE TARTLETS COPYCAT RECIPE - THERESCIPES.INFO
Press crust gently into the cups. Bake for 5 minutes. In a bowl combine the apple, caramel candies, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp caramel topping. Mix until combined. Spoon mixture into pie crust cups. Sprinkle with remaining sugar. Bake for an additional 13-15 minutes.
From therecipes.info


CARAMEL APPLE TART | APPLE PIE FILLING IN A TART CRUST ...
2019-10-15 Roll out the pie crust and place it into a tart pan, trimming the edges. Arrange the apple slices in the tart however you like and make sure to pour the juices from the filling into the tart pan. Bake for 45-55 minutes, or until the filling is bubbling and the apples are soft. If the apples start to burn at the tips, cover the pie with foil.
From missallieskitchen.com


CARAMEL APPLE TARTS - SIMPLY STACIE
Press dough circles into a mini tart pan. Poke each tart with a fork. Bake for 5 minutes or until golden brown. Note: these bake very fast and burn quickly! Remove tart shells from oven and place on a wire rack. Add 1 tsp of caramel syrup to each tart. Add 2 tsp of apple pie filling to each tart. Drizzle caramel syrup on top and serve.
From simplystacie.net


APPLE CUSTARD TARTLETS WITH CARAMEL SAUCE | MY VINTAGE COOKING
2019-08-15 On low heat, sauté the apple slices in the caramel sauce until soft. Let the apple slices chill on a plate before setting the tartlets ready. You can leave the caramel sauce in the pan for the time being or pour it into a smaller saucepan. You probably need to pre-heat the sauce before pouring it on top of the tartlets.
From myvintagecooking.com


20 BEST CARAMEL APPLE DESSERTS - INSANELY GOOD
2022-05-09 19. Caramel Apple Tartlets. If you’re craving apple desserts but don’t feel like making a huge pie, these caramel apple tartlets are the next best thing. Feel free to use store-bought apple pie filling, but this recipe is pretty straightforward. Just cook apple slices with sugar, brown sugar, cinnamon, allspice, ginger, and salt.
From insanelygoodrecipes.com


CARAMEL APPLE PIE TARTLETS & ROLLS | MY IMPERFECT KITCHEN
Heat the oven to 350. Begin by preparing the apple pie filling. In a medium skillet over medium heat, combine apples, sugar, butter and spices. Once the butter melts and the apples begin to soften, combine the water and cornstarch and add to …
From myimperfectkitchen.com


EASY APPLE TART WITH CARAMEL SAUCE | MOM ON TIMEOUT
2021-08-24 Add a layer of thin apple slices on top of the butter. 2 large granny smith apples. Bake for 30 minutes or until puff pastries are golden brown. Remove pastry puff from oven. Sprinkle crushed pecans and drizzle caramel sauce over pastry puff. Dust tarts with powdered sugar and serve.
From momontimeout.com


CARAMEL APPLE-MARSHMALLOW TARTS RECIPE - PILLSBURY.COM
2010-01-06 Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet. 3. Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
From pillsbury.com


SALTED CARAMEL PUFF PASTRY APPLE TARTLETS - FAMILYSTYLE FOOD
2018-09-16 Instructions. To make the caramel sauce, put the sugar and salt in a 2-3 quart heavy-bottomed saucepan. Pour the water over and stir gently. Turn the heat to medium and cook the sugar until it melts into a syrup. Once the sugar is completely melted, turn the heat up to medium-high and let it cook undisturbed.
From familystylefood.com


CRISPY CARAMEL APPLE TART AND MY FOOL PROOF FRANGIPANE ...
2016-04-22 Pre-heat oven to 200°C (400°F). Line a large baking sheet with baking paper. To prepare frangipane, mix all ingredients in a medium bowl with a spoon until it forms a thick smooth paste. Score a 1cm border in the pastry round. Spread the frangipane inside this border all over the pastry round.
From cookrepublic.com


CARAMEL APPLE PIE TARTLETS - I WASH YOU DRY
2011-02-18 Preheat oven to 400 degrees F. Cut pie crust into circles just slightly larger than a mini-muffin tin. Press crust gently into the cups. Bake for 5 minutes. In a bowl combine the apple, caramel candies, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp caramel topping. Mix until combined. Spoon mixture into pie crust cups.
From iwashyoudry.com


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