Mini Apple Tarts with Salted Caramel Sauce
These delicious miniature tarts, with juicy apples and hints of warm cinnamon and nutmeg, aren’t overly sweet, so the salted caramel sauce provides the perfect touch and gives them a modern twist according to Siri Daly, the TODAY food contributor and cookbook author who shared this recipe. But, according to Siri, “My favorite part is that they are individual tartlets, which makes them the perfect dessert to serve at a big family Thanksgiving.” If you don’t have canning jars and lids, you can use 3 1/2-inch (9-cm) tartlet pans instead. Any leftover caramel sauce can be stored, covered, in the refrigerator for up to 1 week. Simply reheat in the microwave on high for 30 seconds to 1 minute.
Ingredients:
For the tarts:
- Ten 3 1/2-inch (9-cm) canning jar lids and rings
- Nonstick cooking spray
- All-purpose flour for dusting
- 1 package (14.1 oz./399 g) of 2 refrigerated piecrusts
- 5 Granny Smith apples, about 1 3/4 lb. (875 g) total weight, peeled, cored and chopped
- 1/4 cup (2 oz./60 g) granulated sugar
- 1 Tbs. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 2 Tbs. unsalted butter, melted
For the salted caramel sauce:
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 1/2 cups (10 1/2 oz./330 g) firmly packed light brown sugar
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into pieces
- 1 Tbs. vanilla extract
- 1/2 tsp. salt
Vanilla ice cream for serving
Directions:
To make the tarts, preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the jar rings on the baking sheet and place the lids inside with the rubber seal facing down. Lightly grease each lid and ring with nonstick cooking spray.
On a lightly floured surface, roll out 1 of the piecrusts into a 13-inch (33-cm) circle. Using a 4 1/2-inch (11.5-cm) round cutter, cut out 5 circles. Repeat with the remaining piecrust. Place 1 cutout in each prepared jar ring and gently flute the edges.
In a bowl, stir together the apples, granulated sugar, lemon juice, cinnamon, nutmeg and salt. Gently stir in the melted butter. Place a generous 1/2 cup (2 oz./60 g) of the apple mixture in each tart shell. (You want the apples mounded above the rims of the shells, as they will shrink while baking.)
Bake until the crusts are golden brown, 35 to 40 minutes. Transfer the jar rings to a wire rack and let cool for 20 minutes, then gently lift the tarts out of the rings.
While the tarts are cooling, make the salted caramel sauce. In a large saucepan over medium heat, bring the cream to a gentle boil, stirring occasionally. Add the brown sugar and cook, stirring often, until dissolved and the mixture is smooth, 4 to 5 minutes. Remove from the heat and stir in the butter, vanilla and salt until the butter is melted and the mixture is smooth. Let cool for 10 minutes.
Serve the tarts warm or at room temperature topped with ice cream and a drizzle of the salted caramel sauce. Makes 10 mini tarts.
Recipe courtesy of Siri Daly, TODAY Food Contributor
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