Poison Apple Caramel Tartlets
Equipment
- Baking sheet
- Saucepan
- Wooden spoon
Ingredients
- 4 pre-made mini tartlet shells
- 2 Granny Smith apples, cored and thinly sliced
- ½ cup unsalted butter
- ¾ cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 drops green food coloring
Instructions
- Place the tartlet shells on a baking sheet and set aside.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until the mixture bubbles and turns smooth.
- Slowly pour in the heavy cream while stirring. Continue cooking for 3 minutes until the caramel thickens slightly.
- Remove the pan from the heat and stir in the vanilla, salt, and green food coloring until the color is even.
- Add the apple slices to the warm caramel and stir gently so each slice is coated.
- Spoon the apple and caramel mixture into the tartlet shells, dividing it evenly among the four shells.
- Let the tartlets cool at room temperature for 20 minutes so the caramel can set before serving.
Notes
Use firm, cold apples so they keep some crunch after coating in the hot caramel. If the caramel thickens too much while filling the shells, warm it briefly over low heat. These tartlets taste best the same day they are made.
Course: Dessert
Cuisine: American
Equipment: Baking sheet, Saucepan, Wooden spoon
Cuisine: American
Equipment: Baking sheet, Saucepan, Wooden spoon