52 Weeks of Baking – Week 2: Miniature – Taffy Apple Tartlets

17 Jan


Okay.  These were pretty good.  I would definitely make some changes next time I make them, but the hubby found them delicious.  I used a recipe from Pampered Chef for these.  Here it is, minus the suggestions on what tools to use:

1/4 cup dry roasted peanuts
2 large granny smith apples , peeled
3/4 cup butterscotch caramel sauce , divided
2 tablespoons all-purpose flour
1 (15 ounce) package refrigerated pie crusts , softened according to package directions (2 crusts)
12 caramels , unwrapped

Preheat oven to 400°F
Chop peanuts finely; set aside for later use.
Core, peel, and chop apples finely. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl. Mix well. 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. Press disks into wells of mini-muffin pan, ruffling edges. Repeat with remaining crust.
Cut caramels in half; 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. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.

Next time, I’ll probably add some sort of sea salt to these somehow to cut the sweet a little bit, but all in all, this was a pretty good recipe.
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Posted by on January 17, 2012 in 52weeksofbaking, Good


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