RJ reporter makes salted caramel apple tartlets

RJ reporter makes salted caramel apple tartlets



For this week’s recipe, I selected rose-shaped salted caramel apple tartlets. I found sculpting the dough into a rose shape was not easy. Bottom line, perfecting these takes practice. 

You will need: Four tart tins ( I used an oversized cupcake pan) ½ cup unsalted butter, 1 ¾ cups flour, ¼ cup sugar, 1 large egg, ½ teaspoon vanilla extract, ¼ teaspoon almond extract, a pinch of salt, 3 or 4 apples, three tablespoons sugar, 1 lemon juiced, ¾ cup salted caramel topping sauce. Although not called for in the original recipe, I also used a dash of apple pie spice. 

To make:  In a large bowl, mix together the butter, sugar and pinch of salt. Add the egg, vanilla and almond extracts and mix well. Slowly add in the flour and mix until it is combined. Roll the dough into a ball and press it into the bottom of the tins/pans. Place in the freezer for 15 minutes while the oven preheats. Bake at 400 degrees for 7-10 minutes, reduce heat to 350 and bake for an additional 5-7 minutes. Remove and let cool. 

Cut apples in half and remove the core. Using a mandolin slicer, slice the apples and place in a microwave safe bowl. Combine the sugar and lemon juice, then pour over the apple slice. Microwave for about 45 seconds to soften the apples. 

Cover the bottom of the tarts with the salted caramel sauce. I lightly sprinkled the apple pie spice over the caramel. Roll apple slices. Roll one slice tightly, then add additional slices around the first slice, rolling until it is about a quarter sized width. Place the apple rolls into a tartlet, the salted caramel sauce will help hold it in place. Use additonal apple slices around the edges to secure flower shape.

Once all of the apples are placed, bake for 22 minutes at 350 degrees. Remove and allow to cool before removing from tins. 


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