Caramel Apple Tart

This makes 8-10 in Muffin Tin.

10 Cups Apples chipped up thin, (Granny Smith would be good)
¼ Cup Sugar
2 Tsp. Cinnamon
Dash of salt

Crust:

2 ½ Cup Flour
6 Tbsp. Butter
¾ Cup Crisco
1 ½ Tsp. Salt
½ Cup Ice Water

Mix flour, butter, Crisco and salt until pea size pieces, dump in ice water and mix.

You may need to turn out onto a cutting board and knead for a minute.

Cut in half and wrap in handi-wrap and put in refrigerator for 1-2 hours.

I cut out a circle of parchment paper to put under the crust in the muffin pan.This makes it easy to get it out.

Bake at 375 for about 40-45 minutes, until golden brown and apples are soft. If crust starts

to get too brown cover with tin foil.

Caramel:

Take a heat resistant bowl and put over a pot of boiling water.  Take about 15 Kraft Caramels and about 2 Tbsp. of Milk or cream, melt.

Drizzle over cooked Apple Tarts.  Put as much as you desire. Deano says there is never enough Caramel…..LOL

Hope you enjoy!!!!

Keep Smiling!

 

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