Original post, Eating Local in the Lou, DECEMBER 12, 2013
I’ve been into making bite-sized treats lately. Partly because I needed an excuse to use the many mini serveware I purchased. Admittedly, I went a bit crazy in the Housewares section. Those tiny tapas plates and mini glassware are just so stinkin’ cute I cannot resist buying a few (dozen).
My bite-sized treat fixation might also stem from “wanting my cake and eat it too”. When enjoying a great tasting dessert, it’s so easy to get swept away, transferred to a state of temporary euphoria, only to snap back to reality and realize a huge section of the pie or cake is gone. Bite sized desserts keep things portion controlled and calorie-contained, allowing for guilt free enjoyment of treats.
These Caramel Apple Tartlets are a two-bite take on the Caramel Apple Pie from Organic Valley. The tartlet crust is the same one used to make my popularBlueberry Brie Tartlets.
Caramel Apple Tartlets are the perfect party food. The crust and filling can be prepared ahead and assembled just before guests arrive making for fun and easy entertaining.
Question: What bite sized desserts are you craving this holiday season?
Caramel Apple Tartlets
1 refrigerated pie crust
1 tablespoons cornstarch
1 tablespoons apple juice
2 tablespoons Organic Valley Salted Butter
½ cup sugar
1 pound Granny Smith apples (about 6 medium apples), peeled, cored, and chopped
½ teaspoon cinnamon
1⁄8 teaspoon cardamom
1/8 teaspoon ground cloves
½ teaspoon vanilla extract
whipped cream for topping (optional)
1. Roll out refrigerated pie crust; cut 3 inch rounds using the lip of a small cup or cookie cutter; gently place pie crust rounds in mini muffin tins to make tartlets. Bake at 350 for about 10 minutes until golden brown. Allow to cool.
2. Meanwhile in a small bowl, whisk together cornstarch and apple juice; set aside.
3. Melt butter and sugar in a large saucepan over medium-high heat; stir until sugar dissolves and caramelizes, 7 to 8 minutes; add apples. Cook, stirring occasionally, until the apples soften, another 8 to 10 minutes.
4. Add cinnamon, cardamom, cloves, vanilla and cornstarch mixture. Stir constantly and cook until mixture thickens, 2 to 3 minutes. Allow to cool.
5. When ready to serve, spoon apple mixture into tartlet crusts. Sprinkle with ground cinnamon and top with whipped cream if desired.