Caramel Apple Tarts...........................

I feel like I am a broken record when it comes to me saying how much I love fall but I just can't help it, it is one of my most favorite seasons.  And this past Saturday just so happened to be the first day of fall, so Thad and I went to the cutest little store down the road from us that sells baked goods, Amish jams and jellies, local fruits, veggies, grows mums and sells pumpkins and honestly it is like a fall wonderland and all it did was get me excited for fall.   We then returned home and I made Thad crawl into the attic and get out the Halloween decor.

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.

Caramel Sauce
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!

 Happy Fall!

Mini Pecan Tarts

Since I have lived in the south I have noticed that pecan pies are a beloved dessert that usually make a showing at many family gatherings and any event. You can almost always find it on the dessert menu at a restaurant and I have never made a pecan pie ever, and got my chance recently.

Thad loves to repay or thank people by offering up my baking. A friend recently had done something really generous for us and Thad asked him if there was anything he would like me to bake as payment, since he was refusing payment for his kind deed. This friend told Thad that he loved pecan pies. I was instantly intimidated because pecan pies, although made all over the world are definitely a southern specialty and southerners know their pecan pies.

So the search was on for a good pecan pie recipe but not just any good recipe but a great recipe. I tried a recipe from one of my cookbooks and it didn't work and so I remembered that my mother-in-law makes great pecan pies and so I went and got out her cookbook that she had made years ago for her children. I also thought that I wanted to do something different. I remembered I had some cute little tart pans and had never used them so I decided to make our friend, little cute pecan tarts.

I used my mom's secret pie recipe for the crust and then for the pecan filling I used Pat's recipe (my mother-in-law) and made them 5 cute tarts. The pecan tarts turned out rich and soft and were absolutely yummy. They were a hit with our friend and his wife told me he ate all five tarts except she got half of one.

Pecan Pie Filling
1 cup sugar
2 cups white Karo syrup
6 eggs (sligthly beaten)
dash of salt
1 teaspoon vanilla
1/4 cup butter, cut into cubes
2 cups pecan halves

Start off by setting the oven to 350 degrees. My oven tends to cook get a little hotter so I usually set it 10 degrees lower than the recipe calls. For this recipe I would set my oven to 240 degrees.

Then using your favorite pie crust recipe, roll out the dough until it is thin but not so thin that you can't work with it. Then depending on what size tart pan you use, use the tart pan as a gage making sure there is an inch extra along the edges. Then press the dough into the tart pan. Once that is completed, using a fork, poke holes all over the pie to let it breath. Set the unbaked tart pans to the side.

For Pat's pecan pie filling, using a stand mixer combine the sugar, karo syrup, eggs, salt and vanilla. Mix well on medium speed until mixture is smooth. Then with a wooden spoon stir in the pecans until they are incorporated fully into the mixture. Then pour the pecan pie filling into each tart pan, pouring batter almost to the top of the tart, so that you can still barely see some crust. This recipe will make about 10 4-5 inch mini tarts or what I did is I did one pie and about 6, 4-inch pecan tarts. Then place the cut cubes of butter onto each tart.

Next, place the tarts on a cookie sheet to prevent any dripping or overflowing. For the baking time I would watch them closely. For an average pecan pie you would have it in the oven for 45 minutes to an hour. For these I started checking on them 10-12minutes in. My pies were done within 20 minutes and the way I could tell was by inserting a small butter knife into the center, and when it comes out clean it is done.

Once the pecan tarts are done, place on a cooling rack and let cool. Once cooled completely, serve with a dollop of whip cream. If you love pecans, you will love these little tarts. They are easy to make and a southern favorite!

Enjoy Y'all!

Roz's Birthday Fruit Tart

I celebrated another birthday this past Wednesday. I was grateful for another year and was talking to one of my best friends and she has a birthday the day after mine. You know the saying, "another year older and another year wiser"? Well I asked her what she woke up knowing on her borthday and she said less than she knew before and that is exactly how I feel. So with that said, I did have a great birthday.

Growing up my mom always made sure that on our birthdays we were treated like kings and queens. It was always a very special day. So one thing I always had on my birthday was a Fruit Tart which my mom has listed in her coobook as "Roz's Birthday Fruit Tart". It is always a treat to have it made for me each year. Since I now live in Alabama and my mom lives in Utah, my mother-in-law made it for me this year which was such a sweet gesture and it just meant the world to me (Thanks Pat). So I thought I would share my most favorite fruit tart ever with you all......

Roz's Birthday Fruit Tart

Sugar Cookie Crust
1 cup butter, softened
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 teaspoon baking soda
2 1/2 teaspoon cream of tarter
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Fresh fruit of choice

Start off by preheating the oven to 325 degrees.

Cream together the butter and sugars until light and fluffy. Then add egg, vanilla and almond extract. Mix until all is combined. Set aside. In a separate medium size bowl combine the flour, baking soda and cream of tarter. Once blended well, slowly add the dry mixture to the butter/sugar mixture. Mix until blended but do not over mix.

Next divide the dough into to equal halves. To prevent the dough from sticking to your hands place some flour on them and pat the dough into the 11" tart pans (you can also a 8", 9.5" or 1 pizza round pan). When patting the dough into the tart pans, make sure to press the dough a little up the sides for a nice crust.

Place on the middle and bake for 10-15 minutes depending on your oven or until it is a light brown color. Take out of oven and let cool completely.

Tart Filling
16 oz. cream cheese at room temperature
1 cup powdered sugar
1 teaspoon vanilla

To prepare the filling cream together the cream cheese, sugar and vanilla until mixed well and is smooth. Then spread filling on cooled tart. Decorate with fruit of your choice....kiwi, blueberries, raspberries, strawberries or whatever fruits you love. Once assembled the last step is the orange glaze.


(These pics are of the Fruit Tart Pat made for me...so pretty)

Orange Glaze1/2 cup sugar
1 cup orange juice
1/4 cup lemon juice
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
4 teaspoons cornstarch

Combine the sugar, juices, orange peel, lemon peel and cornstarch in a small or medium sauce pan. Cook over medium heat, stirring constantly until the glaze is thick. Remove from heat and stir in zest. Let the glaze cool completely before using. Once cooled, pour orange glaze over the arranged fruit. Let set in the refrigerator for a few hours (because it is better when cold).

This recipe is one of my favorites of all time and I can and have eaten almost an entire fruit tart.....not ashamed. A perfect dessert for summer and so light and refreshing.

Bon Appetit!