I recently became a Pampered Chef Consultant and this is one of my favorite recipes. Of course along with the recipe and directions, we point out the Pampered Chef products to use.
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
This recipe is brought to you by ©The Pampered Chef, Ltd., 2008
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