Taffy Apple Tarlet - Need Recipe

[cwinter474]

Help! I am out of town and sold my last SB this weekend could some one post the recipe for me???

Which carmel do you think works the best? Kraft or Brach? Or another brand?

Thanks

Carol

 

[SeeMe4PC]

The Pampered Chef ®
Taffy Apple Tartlets
Recipe


1/4 cup dry-roasted peanuts
2 large Granny Smith apples, peeled
3/4 cup butterscotch caramel sauce (from a 17-oz jar), divided
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
12 caramels, unwrapped



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.



Yield: 24 servings


Nutrients per serving: Light: Calories 110, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 1 g, Sodium 75 mg, Fiber 0 g


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.

The Serrated Peeler makes quick work of peeling apples.


Shopping List
1/4 cup dry-roasted peanuts
2 large Granny Smith apples
1 jar (17 oz) butterscotch caramel sauce
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts)
12 caramels

© The Pampered Chef, Ltd.,

 

[Brandi2007]

Bursting with caramel and apples, these miniature tarts bring out the best of the fall harvest.

¼ cup dry-roasted peanuts
2 large Granny Smith apples, peeled
¾ cup butterscotch caramel sauce (from a 17-oz jar), divided
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to
package directions
12 caramels, unwrapped

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, ½ 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 ¼ cup caramel sauce. Serve warm.
Yield: 24 servings
Nutrients per serving: Calories 110, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 1 g,
Sodium 75 mg, Fiber 0 g


It's on CC under sweet n simple

 

[Brandi2007]

Beat me to it Tara!

 

[DebbieJ]

All Season's Best recipes are behind CC for future reference.

 

[cwinter474]

Thanks so much, I did look at CC and didn't find it. I found the lemon cakes but not the tartlets.

 

[doughmama]

I have made this and personally I increase the apple (use 1 more) and use only a 1/4 of the caramel on the bottom - if any. Find it tastes better this way.

 

[rlombas]

Hi Carol,

I can definitely help you with the Taffy Apple Tarlet recipe! Here it is:

Ingredients:
-1 package (9 ounces) refrigerated pie crusts
-1/4 cup packed brown sugar
-1/4 cup butter
-1/4 cup light corn syrup
-1/4 teaspoon salt
-1/4 cup chopped walnuts
-1/4 cup chopped dried apples
-1/4 cup chopped dried cranberries
-1/4 cup chopped dried apricots
-1/4 cup chopped dried cherries

Instructions:
1. Preheat your oven to 375°F. Roll out pie crust on a lightly floured surface. Use a round cookie cutter or small bowl to cut out 12 circles from the crust.
2. Press each circle into a mini muffin tin. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool.
3. In a small saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and let cool for a few minutes.
4. In a separate bowl, mix together chopped walnuts, dried apples, cranberries, apricots, and cherries.
5. Fill each mini pie crust with the fruit and nut mixture. Drizzle the caramel sauce over the top.
6. Bake for an additional 10 minutes, until caramel is bubbly and crust is golden brown. Let cool before serving.

As for the caramel, I personally prefer using Kraft for this recipe. However, you can use whichever brand you prefer or even make your own homemade caramel sauce. I hope this helps and your taffy apple tarlets turn out delicious! Happy baking!