Taffy Apple Tartlets Recipes

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!

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.

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.

Steps:

• Preheat oven to 400°F
• Chop peanuts using Food Chopper; set aside for later use.
• Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.
• Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
• Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
• Cook's Tip: To easily drizzle caramel sauce over tartlets, place resealable plastic bag into Measure-All® Cup. Pour caramel into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag to allow caramel to flow through.

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.

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!

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.

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.