Taffy Apple Tartlets Pampered Chef Recipes

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DUTCH APPLE MINI TARTS



Dutch Apple Mini Tarts image

Yield 24 servings

Number Of Ingredients 11

1 package (15 ounces/450 g) refrigerated pie crusts
4 ounces (125 g) cream cheese, softened
1/4 cup (50 mL) firmly packed light brown sugar
1 egg
2 tablespoons (30 mL) all-purpose flour
1/2 teaspoon (2 mL) ground cinnamon
1/2 teaspoon (2 mL) vanilla extract
3 medium Granny Smith apples, peeled, sliced and chopped (3 cups)
3 tablespoons (45 mL) firmly packed light brown sugar
3 tablespoons (45 mL) all-purpose flour
2 tablespoons (30 mL) butter or margarine

Steps:

  • Preheat oven to 375°F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller®. Cut 12 circles from dough using Cut-N-Seal®. Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour, cinnamon and vanilla until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons brown sugar and 3 tablespoons flour. Cut in butter until forms coarse crumbs. Spoon over apple filling.Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.

Nutrition Facts :

TAFFY APPLE TARTLETS - PAMPERED CHEF



Taffy Apple Tartlets - Pampered Chef image

Here is another Pampered Chef recipe that I received from my consultant today via email. Nutrients per serving: Light: 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

Provided by senseicheryl

Categories     Candy

Time 34m

Yield 24 tartlets, 24 serving(s)

Number Of Ingredients 6

1/4 cup dry roasted peanuts
2 large granny smith apples, peeled
3/4 cup butterscotch caramel sauce, divided
2 tablespoons all-purpose flour
1 (15 ounce) package refrigerated pie crusts, softened according to package directions (2 crusts)
12 caramels, unwrapped

Steps:

  • 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, 1/2 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 1/4 cup caramel sauce. Serve warm.
  • Cook's Tip: To easily drizzle caramel sauce over tartlets, place resealable plastic bag into Measure-All® Cup. Pour caramel into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag to allow caramel to flow through.

UPSIDE-DOWN CARAMEL APPLE PIE



Upside-Down Caramel Apple Pie image

Serve this candied apple pie upside-down to reveal the rich caramel-pecan topping.

Yield 8 servings

Number Of Ingredients 10

1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1/3 cup pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
6 large Granny Smith apples (about 6 cups sliced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon Korintje Cinnamon

Steps:

  • Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. In Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest; mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut slits in top crust to allow steam to escape.Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving.

Nutrition Facts :

TAFFY APPLE TARTLETS



Taffy Apple Tartlets image

Bursting with caramel and apples, these miniature tarts bring out the best of the fall harvest.

Yield 24 servings

Number Of Ingredients 6

1/4 cup (50 mL) dry-roasted peanuts
2 large Granny Smith apples, peeled
3/4 cup (175 mL) butterscotch caramel sauce, divided
2 tbsp (30 mL) all-purpose flour
1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
12 caramels, unwrapped

Steps:

  • Preheat oven to 400°F (200°C). Chop peanuts using Food Chopper; set aside. Cut 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, 1/2 cup (125 mL) 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 cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.Cut caramels in half; 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 1/4 cup (50 mL) caramel sauce. Serve warm.

Nutrition Facts :

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