Mini Caramel Apple Tartlets Recipe

Caramel Apple Tartlets Baked in an oversized muffin …

WEBOct 22, 2020 · 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, …

1. Using a food processor, add the flour, butter, brown sugar and salt. Pulse several times until a crumbly mixture forms.
2. Using a large, deep skillet, add butter and place over medium-high heat.
3. Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
4. Preheat oven to 375°F.

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Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty

WEBMay 4, 2023 · 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 …

Rating: 4.2/5(70)
1. 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.
2. 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.
3. 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.
4. Cut puff pastry into circles to fit just within the top of your muffin tin.

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Mini Apple Tarts Accidental Happy Baker

WEBDec 4, 2020 · Heat oven to 375 degrees. Place one apple ring onto each circle of dough. Top each apple ring with 2 teaspoons of the cinnamon …

Rating: 4.7/5(38)
1. In a large mixing bowl, combine the flour and salt. Add the cubed butter and using a pastry blender or a fork, cut the butter into the flour mixture until it is crumbly and no large chunks of butter remain. Sprinkle the vinegar over the flour mixture evenly. Then gradually add the milk to the mixture, stirring with a fork until it the dough forms a ball. (It might not require quite all the milk.) Cover the dough and refrigerate for at least 20 minutes or until the dough is easily handleable.
2. In another bowl, combine the brown sugar, flour, cinnamon, and butter, with a fork until the butter is well blended in and the mixture is crumbly.
3. Core the apples and slice into rings about 1/2-2/3 an inch thick. Remove the peel from the apple rings.
4. Remove the dough to a floured work surface and cut into 16 equal pieces. Dusting each with flour, roll the pieces out into 5-6 inch circles.

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