Ingredients
- 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
Details
Servings 24
Preparation
Step 1
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.
You'll also love
- Pampered Chef Barbecue Pork... 0/5 (0 Votes)
- Grass-fed Beef Pot Roast With... 0/5 (0 Votes)
- Life altering Corn Casserole 0/5 (0 Votes)
- Broccoli & Zucchini Pasta 0/5 (0 Votes)
- ORANGE TARRAGON MARINADE 0/5 (0 Votes)
- Green Beans with Apples and Pecans 0/5 (0 Votes)
Review this recipe