October 15, 2011

Caramel Apple Tarts

i have to say these did not come out like i hoped! i got the recipe from Pillsbury i omitted the marshmallows and did the pie crust from scratch and the apple filling too, for some reason the little shells flattened out while they were baking! I'm not sure what happened but you cant expect everything to come out like Pillsbury photos they have professional bakers they still look and taste amazing though great for a Halloween/thanksgiving dessert for a party!

Apple filling-

  • 2 tablespoons butter or margarine, melted
  • 6 cups peeled, thinly sliced baking apple
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
    • Pour butter into a 15- x 10-inch jellyroll pan. Add apple and next 3 ingredients; toss gently.
    • Combine sugar and next 4 ingredients; sprinkle over apple, and toss gently.
    • Bake at 400° for 25 minutes or just until apple is tender, stirring twice. Cool in pan on a wire rack.

Pie Crust- ( i always use Martha Stewart's Pate Brisee)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. 

And finally How make the tarts 

Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.

 Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.

 Bake 15 to 25 minutes or until crust is golden brown.Cool completely, about 30 minutes.

 Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

No comments:

Post a Comment

Related Posts with Thumbnails