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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
tarts
|
Ingredients
Shortbread Crust
- 1 pound butter
- 3/4 cup Sugar
- 1/4 teaspoon Salt
- 3 eggs
- 5 cups all-purpose flour
Caramel Sauce
- 2 cups Sugar
- 1/4 cup Heavy Cream
- 2 tablespoons Water
Caramel Apple Tart
- 24 ounces apple pie filling
- 12 ounces shortbread crust 3per tart
- 1 egg white
- sugar crystals/sprinkles
- 8 tablespoons caramel sauce recipe below, 2per dish
- 4 scoops of vanilla ice cream
Ingredients
Shortbread Crust
Caramel Sauce
Caramel Apple Tart
|
Rate this recipe!
|
Instructions
Shortbread Crust
- Cream butter, sugar, and salt together in an electric mixer.
- Add eggs, one at a time, until incorporated.
- Slowly add flour to the mixture until a dough forms.
- Remove dough, wrap in plastic wrap and refrigerate.
Caramel Sauce
- Heat water and sugar in a large saucepan until caramelized and golden brown.
- Reduce heat gradually and add in heavy cream.
- Stir continuously until smooth.
- Let cool.
Caramel Apple Tart
- Preheat oven to 350 degrees
- Portion shortbread crust into four 3-ounce balls.
- Roll out with a flour-dusted rolling pin into 1/8-inch thick circles.
- Place each circle into the opening of a muffin pan.
- Spoon 6 ounces of apple pie filling into each.
- Fold crust edges over the tops of the filling to seal.
- Brush the tops with egg white and sprinkle with sugar crystals.
- Bake in preheated oven for 15 minutes at 350 degrees.
- Remove from oven and let cool 5 minutes.
- Serve onto individual plates along with a scoop of vanilla ice cream.
- Drizzle caramel sauce over both ice cream and tart.
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