Caramel Apple Pie Tartlets

For the past few months I have been thinking non stop about how to create a caramel apple cupcake.

Seriously, for a few months now! I love the combination of caramel and apple, and I think it would be insane good wrapped up in a cupcake.

I’ve tried a couple times, but I’m still putting together the perfect recipe for you. So in the meanwhile I came up with these cute little treats.

I had an extra pie crust in my fridge and I wasn’t sure how I was going to use it up, but the idea of smooth caramel and sweet apple came to mind all over again.

This is a simple “throw-together-treat” you can serve for a fun dessert.

Just cut circles into the pie crust that are just slightly bigger than the mini-muffin tins.

Gently push them down into the holes and throw them into the oven for 5 minutes.

Meanwhile peel and core a granny smith apple. I used to not like the tart-ness of these apples, but they are now one of my favorite treats when I am craving sweets without the sin.

Dice up the apple into small pieces.

Do the same to those yummy caramels.

Add two tablespoons of sugar and a teaspoon of lemon juice. {Gotta love the tart!}

More caramel?? Yes please!

Throw in about 2 tablespoons of caramel topping for good measure.

Give it a good mix.

Fill up the slightly baked pie shells.

Throw them back in the oven for another 13-15 minutes.

Let them cool for a minute or two before popping them out.

Aren’t they so cute?

They’re like little tiny pies! Be careful cause these will go super fast!

Why not serve it up with a nice heaping pile of vanilla ice cream…

and maybe some more caramel??

YES PLEASE! 

What a perfect combination!

These guys are too good to pass up, go make them today!!

Caramel Apple Pie Tartlets
makes 12 tarts

Ingredients:
1 Pre-made Pie Crust (Pillsbury Refrigerated Pie Crust)
1/2 Granny Smith apple; peeled, cored, and diced
5 caramel candies, quartered
3 tbsp sugar; divided
1 tsp lemon juice
2 tbsp caramel topping

Directions:
Preheat oven to 400 degrees.
Cut pie crust into circles just slightly larger than a mini-muffin tin. Press crust gently into the cups. Bake for 5 minutes. In a bowl combine the apple, caramel candies, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp caramel topping. Mix until combined. Spoon mixture into pie crust cups. Sprinkle with remaining sugar. Bake for an additional 13-15 minutes. Serve warm with ice cream! Enjoy!!

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Comments

  1. I so am.
    Miss you guys! can't wait till you come see us!

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