Wednesday, September 26, 2012
Caramel Apple Tarts...........................
But the first day of fall was not going to be complete without making an awesome fall recipe and I did not have to look far for inspiration. I love getting my fall magazines, full of amazing fall pictures and fall recipes. I got my Southern Living last month and it was jammed packed with recipes all featuring apples and what could be more fall than apples.
There were so many recipes to choose from but I decided to settle in on the Caramel Apple Ice-cream Tarts. I used that recipe as inspiration and tweaked it according to my liking. I chose this recipe because there were cute little individual tarts topped off with sauteed apples, ice-cream , toasted pecans and homemade caramel. Now if that does not sound good then "you need to get on out of here" (a Thad phrase). I made them and then presented a decked out plate to the master taster.....Thad and he loved it. He even put this dessert in his top 5 which is big if you know Thad Forester. This is the perfect fall dessert for a dinner party or just a chilly evening at home. The smells that will fill your kitchen will give you fall fever and this recipe itself will get your taste buds ready for fall........
Caramel Apple Tarts
1 2/3 cups all-purpose flour
3/4 cup butter, cubed
2/3 cup powdered sugar
1/3 cup cornstarch
4 tablespoons butter
4 cups peeled and diced Gala apples (4-5 apples)
2/3 cup firmly packed light brown sugar
2 tablespoons of cinnamon
Vanilla ice cream
1/2 cup roasted pecans
Start off by preheating oven to 350 degrees. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Then spray the individual tart pans and then using the mixture, firmly press on bottom and up sides of 8 (3 3/4-inch) or 4 (6 inch) round tart pans with removable bottoms. Place in oven and bake for 25 to 30 minutes or until lightly browned. While tarts are Baking, begin on the caramel sauce since it needs time to cool slightly (see recipe below).
Once tarts are browned, remove from oven and cool on a wire rack just until you are able to handle the tart pans. Once cooled slightly, I turn each tart over and tap the bottom until the tart pan sounds hallow to make sure the tart comes out in pretty form.
Then melt 4 Tbsp. butter in a large skillet over medium-high heat; add apples and brown sugar. I also added 2 tablespoons of cinnamon. Once all ingredients are all combined, make sure to stir constantly, 8 to 10 minutes or until the apples are tender and caramelized.
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
To assemble, take the tart shell, fill with sauteed apples, then place three hardy scoops of ice cream on top, then add the caramel sauce and top it all off with some roasted pecans. This recipe will send your taste buds reeling, just the apples, with the creamy ice cream and homemade caramel topped with roasted pecan.....you can't go wrong. Such a perfect fall dessert that will wow any guest! Definitely a keeper!