Recipe from: Shae Johnson
Just made this last night for dessert, and I was amazed at how easy it was to make! It was so delicious... like a very simple way to make a miniature apple pie. It makes about 2-4 servings, so you can double the recipe if needed.
Ingredients:
2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
On a lightly floured surface, roll dough into a 10-in. circle. Transfer to parchment paper-lined baking sheet (Or aluminum foil… don’t use wax paper!). Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Combine sugar and cinnamon; sprinkle over filling. Fold up edges of pastry over filling, leaving center uncovered.
Bake at 400° for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.
Just made this last night for dessert, and I was amazed at how easy it was to make! It was so delicious... like a very simple way to make a miniature apple pie. It makes about 2-4 servings, so you can double the recipe if needed.
Ingredients:
2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
On a lightly floured surface, roll dough into a 10-in. circle. Transfer to parchment paper-lined baking sheet (Or aluminum foil… don’t use wax paper!). Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Combine sugar and cinnamon; sprinkle over filling. Fold up edges of pastry over filling, leaving center uncovered.
Bake at 400° for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.
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