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May 4, 2023 · 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.
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Oct 23, 2017 · 1 cup Sugar, ¼ tbsp Water, 1 tbsp Lemon juice, 1 tsp Cinnamon. Color – When the sugar reaches a deep amber color add the chopped apples. Then add the chopped apples and cinnamon. Pro tip – It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar.
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easy to make- making these tarts are just as easy as making a pie! The only difference is cutting out the tart shells from the pastry.can be frozen- these tarts can be frozen after baking for longer storagesalted caramel drizzle- adding salted caramel drizzle to these tarts adds an extra layer of sweet buttery saltiness to the apples.flour- for the pastry and for thickening the sauce from the apples. I used pastry flour but in a pinch you could use all purpose flour.butter- for the pastry and for the caramelapples- I used Honeycrisp, but any firm apple will do.lemon juice- to enhance the flavour of the applesTo make the pastry:
Mix the flour and butter. Add the flour, salt, and chilled butter cubes to a stand mixer with a flat beater attachment and mix on level 2 until the butter is incorporated into the flour in pea sized bits. Add water to form the dough. Slowly drizzle in the water until a slightly sticky ball of dough appears. I used about ⅓ cup, but you may need more. When your dough forms, turn it out on to a well floured surface and shape the dough into two flat discs. Wrap and chill the pastry dough- wrap th...
To make the apple filling:
Peel and slice the apples then cut the slices into bite sized cubes. Place the cubes in a medium sized bowl, then add the flour, cinnamon, nutmeg, sugar and lemon juice and mix thoroughly. Transfer the apple filling to a medium sized pot and cook on medium for a couple of minutes until the apples are saucy and a bit tender.
To assemble the tarts:
Working one disc at a time, remove the dough from the fridge and roll out to ⅛" on a well floured surface. Using a 4" round pastry cutter cut discs from the rolled dough and form them into the molds of a well-greased muffin tray. Place the tray in the fridge to chill for 5 minutes before adding the filling. The tarts will be quite full - this is okay because they will lower down a bit when they bake. Make sure to drizzle any remaining sauce from the bowl into the tarts as well. Bake the tarts...
If you like these mini apple tarts, you might want to check out some of our other delicious baking recipes! If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff. Loved this? Don’t forget to rate it below!
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Sep 17, 2021 · Once melted, stir in the brown sugar and cinnamon. Then add the chopped apples. Saute until soft; about 12 to 15 minutes. With a sharp knife, remove the "tops" of the tart shells carefully and set them aside. Fill each shell with the apple filling. In the bottom of the skillet will be a delicious cinnamon caramel sauce.
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Mar 3, 2022 · 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.
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Apr 11, 2016 · Note: these bake very fast and burn quickly! Step Four: Remove tart shells from the oven and cool on a wire rack. Step Five: Add 1 teaspoon of caramel syrup to the top of each tart. Add 2 teaspoons of apple pie filling to each tart. Step Six: Drizzle caramel syrup on top and serve.
Spoon 1 ½ tablespoons of the streusel topping over the apples on each mini tart. Bake at 375°F for 10 minutes. Remove mini tarts from oven. Add 1 teaspoon of chopped pecans to each tart. Return to oven and bake for an additional 5 minutes or until crusts are slightly golden.
