Excited to have Cindy Larkin back sharing a fantastic recipe for Spooktacular September with us today…
What says “Halloween” more than caramel apples?? Do you remember the lovely recipe I shared with you last month? (If not go HERE)
Well…I made too many of them, and had a few left over. SO, of course I had to use them up! 🙂 I’m really excited to share this recipe with you for 4 reasons!!
1. It’s super easy.
2. It’s even more delicious than it is easy!
3. I think it’s an ingenious way to use caramel apples (especially when you make too many of them)
4. They are beautiful, and did I say DELICIOUS?!!
**HINT: If you don’t have caramel apples on hand or don’t want to make them, you can substitute them for [chopped apples and caramel candies] or [chopped apples and Snickers candy bar]…which makes them even more easy!
1. Chop caramel apples into small bite sized pieces and set aside.
(OR if you’re using the “hacker method”, chop up your granny smith apples and caramel candies or Snickers candy bar, and set them aside).
2 cups of flour
1 cup butter
1/2 tsp. salt
2/3 cups ice water
2. Put all crust ingredients except the ice water, in a bowl and mix with a fork. Or if you’re like me, you may prefer to use your fingers! Mix until all the butter is evenly dispersed throughout the flour mixture. Add the ice water and roll into a ball.
3. Turn out the dough onto a floured surface and roughly knead it until it’s a bit smoother, but not overly kneaded. (*HINT: if you over knead your crust, it won’t be as flaky as you’d like it to be)
4. Next, roll out the dough on a floured surface, and cut into approx. 3 inch circles. (depending on how large you want your tarts to be).
3-4 caramel apples; chopped
Egg yolks (for basting tops)
5. Roll out each circle with a rolling pin or press it out with your fingers, to make the dough a little bit thinner, if needed. (you want them to be about 1 centimeter in thickness (not to thin and not too thick)
|(this tart was pressed out with my fingers)|
6. Add approx. 1/4 cup chopped caramel apples.
7. Add a sprinkle of cinnamon.
8. Add a sprinkle of turbinado sugar.
9. Add a couple drops of freshly squeezed lemon juice.
10. Add the top layer of dough and press the top and bottom layers together, with a fork.
11. Cut two slits into the top crust.
12. With a basting brush, spread a thin layer of egg yolks on top. (this is what gives your tarts their beautiful golden color).
13. Sprinkle tops with a little turbinado sugar.
14. Bake in the oven at 375* for 15-20 minutes or until golden brown.
Carmen Varner says
Yummm. These turned out so gorgeous. I love the little sprinkle of sugar on top. :] // itsCarmen.com ☼ ☯
Lissa (Bellenza Wedding Bistro) says
This is such a scrumptious idea! Would make lovely fall party or wedding favors, too!