Caramel Apple Tarts Recipe

Caramel Apple Tarts Recipe – This is the second-place winning dessert recipe for the 2011 Art and Apples Festival in Downtown Rochester MI.

Oakland County Moms will feature the prize-winning recipes from the 2011 Art and Apples Festival at Rochester Municipal Park in Rochester. The second-place prize for the Art and Apples Dessert category was awarded to Elizabeth Lordon of Rochester Hills for her Caramel Apple Tarts recipe.

Caramel Apple Tarts Recipe – Ingredients
1 box Pillsbury Pie Crust (two crusts)
1 small jar Sanders “Classic Caramel” Topping

Apple Filling
1/2 large Fuji apple, peeled and diced
1/2 large Granny Smith apple, peeled and diced
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. sugar
1 Tbsp. lemon juice

Crumble Topping
1/4 c. brown sugar
1/4 c. + 1 tsp. flour
1/4 c. butter
1/4 c. finely chopped, salted peanuts

1/4 c. powdered sugar
3 tsp. apple cider

Caramel Apple Tarts Recipe Directions:

  1. Spray mini muffin tins with cooking spray and place a strip of parchment paper in each cup (this will help you lift tarts out of the tins after they bake). Unroll pie crusts, and using a 2 1/2″ diameter cookie cutter or drinking glass, cut out mini pie crusts. Use your fingertips to press them into each cup, and flute the edges with the tines of a fork.
  2. Combine all apple filling ingredients in a medium sized bowl and set aside.
  3. Combine all crumble topping ingredients in a separate bowl and set aside.
  4. Assemble tarts. Spoon a small amount of caramel into tart shells (just enough to fully cover the bottom – it should be less than half way up each shell). Then place approximately a teaspoon of the apple mixture on top of the caramel. Finally, using your fingers, sprinkle the crumble mixture on top of each tart.
  5. Bake at 375F for 16-18 minutes, or until crusts just start to brown.
  6. To make the glaze, whisk powdered sugar and cider until smooth. Once tarts are cooled, drizzle on top of each tart. Enjoy! (makes 24 tarts)

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