Ingredients
Scale
For the shells:
1 sheet refrigerated pie crust
1 tablespoon sugar
1 teaspoon cinnamon
Non-stick spray
For the filling:
2 tablespoons unsalted butter
3 medium Granny Smith apples (peeled, cored, diced)
1 tablespoon lemon juice
3 tablespoons sugar
3 tablespoons caramel sauce
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Spray a mini-muffin tin with non-stick spray, set aside.
- Carefully unroll the pie crust. Use a 2 inch round cookie cutter to cut out as many rounds as possible, saving the scraps to reroll and cut.
- Press each circle into the bottom of the prepared mini-muffin tin.
- Use a fork to prick the bottom of each one to prevent bubbling.
- Spray liberally with another layer of non-stick spray.
- In a small bowl, combine the sugar and cinnamon. Sprinkle over the crust shells.
- Bake in the preheated oven for 8-10 minutes or until edges begin to golden. Remove from the oven and allow to cool before removing from the pan.
- Meanwhile, make the filling. In a small saucepan, combine the diced apples, lemon juice and butter.
- Heat over medium for about 5-10 minutes or until tender and soft, stirring occasionally.
- Add in the sugar, caramel sauce, flour, cinnamon and salt. Continue to simmer for an additional 3-5 minutes or until sugar has melted and the mixture thickens.
- Allow to cool slightly.
- To assemble – scoop spoonfuls of the caramel apple filling into each shell.
- Serve immediately.
Notes
- Storage: Mini tartlets should be stored in an airtight container in the fridge for up to 2 days. The moisture from the filling will soften the shell, so for best results, it’s recommended to serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sweet Treats