I am so desperate for a change of seasons that now I’m baking fall desserts and using pastel props. Winter please be gone already!! OK, I’m better now. On occasion I will buy things that I really don’t need at the time. Guess it’s the hoarder in me. Such was the case with a bag of apples. They were lolly gagging in the fridge for the longest so I decided to break out ye old apple peeler/corer and prep them for the freezer. Once a lolly gagger always a lolly gagger, my apples had a blast chillin (literally and figuratively with the cake tops and bananas.
It got to the point where I was tired of rearranging my frozen goods and the apples had to go. Where I took them was nothing short of out of this world tasty delicious make you do the happy dance bliss. And they look kind of cute too! One thing that came out of the freezer and straight to the garbage disposal was the ready made piecrust. It had developed ice crystals and really looked yucky. Also, I’m doing my best to get back to making as much from scratch as possible. That being said I may slip up from time to time.
The fancy name for the crust I made is Pate Sucree. Look at me getting all fancy and stuff! It sounds really complicated but it’s just sweet dough made in the food processor. Five minutes and I was done. It’s the same dough I use when making lemon tarts. Click here for the recipe.
Also jumping up and down to get my attention was my tart pan, but alas it was too big for the amount of apples I had oh hand. A looonnnggg time ago I bought two mini tart pans from TJ Maxx. Do you think I could easily find them? Nope. They also were hidden deep in the booth in the back in the corner in the dark nestled inside a layer pan. If searching for misplaced supplies was an aerobic activity I’d be thin as a dime.
My Mini Caramel Apple Tarts baked up perfectly. I topped them with Vanilla Ice Cream and some of the homemade Caramel Sauce. Those two little pans were just enough. One for me and one for the Mr.
Mini Caramel Apple Tarts – Adapted from Epicurious.com
1 ½ TBS sugar
2 tsp all purpose flour
¼ tsp ground cinnamon
¼ tsp ground cardamom
3 medium Gala apples, peeled, cored and sliced
1 ½ tsp pineapple juice
Vanilla Ice Cream (optional)
1 ½ cups (packed) dark brown sugar
1 ½ cups heavy whipping cream
6 TBS unsalted butter
To make the sauce, bring sugar, cream, and butter to boil in heavy medium size saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel is thick enough to coat the back of a spoon, whisk often for about 10 minutes. Be very careful when whisking. Hot splashes of caramel on the skin is not conducive to a pleasant baking experience.
For the apple filling, preheat oven to 375°F then whisk first 4 ingredients in large bowl to blend. Add apples and pineapple juice then toss until evenly coated. I used pineapple juice for a little extra flavor. Roll out dough on lightly floured surface to (2) 7 inch circles and transfer them to (2) 5 inch mini tart pans. Into each one spoon a heaping 1/3 cup of apples and drizzle with approximately 2 teaspoons of caramel sauce per.
Bake tarts until apples are tender, about 30 minutes. Remove tarts from oven and let them sit for 10 minutes before removing from the pan. If they sit too long the tarts may break when you try to remove them. Serve with more sauce and a scoop of vanilla ice cream.