Best Cinnamon Apple Tartlets Recipes

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APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE



Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apple     Winter     Cinnamon     Caraway     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 tartlets

Number Of Ingredients 14

Crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 teaspoons (or more) ice water
Filling:
Cider-Caramel Sauce
2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
1/2 teaspoon ground cinnamon
Cinnamon-Clove Ice Cream or vanilla ice cream
Clusters of red grapes (optional)
Fresh mint (optional)

Steps:

  • For crust:
  • Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
  • For filling:
  • Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
  • Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP AND BUTTER-TOFFEE ICE CREAM



APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP AND BUTTER-TOFFEE ICE CREAM image

Yield 4 servings

Number Of Ingredients 21

ICE CREAM
3 1/2 tbsp. unsalted butter
2/3 cup (packed) golden brown sugar
1/2 cup half and half
1/8 tsp. salt
2 large eggs
2 cups heavy whipping cream
2 tbsp. Scotch
1 tsp. vanilla
1/2 cup toffee bits (such as Skor)
SYRUP
1/2 cup balsamic vinegar
1/3 cup sugar
2 cinnamon sticks, broken in half
2 tbsp. water
TARTLETS
1/2 cup packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
4 large Golden Delicious apples, peeled, cored, cut into 1/8 inch thick slices
1 sheet frozen puff pastry (half of 17.3 oz. package, thawed)
1 large egg, beaten to blend

Steps:

  • ICE CREAM Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half and half and salt. Bring just to a simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, scotch, and vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits about three minutes before ice cream is done. Transfer to container; freeze. (Can be made one day ahead. Keep frozen.) SYRUP Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous 1/2 cup, about six minutes. (Can be made one day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving.) TARTLETS Preheat oven to 400 degrees. Mix sugar and butter to blend in small bowl. Divide mixture among four 1-cup ramekins or custard cups, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter or small plate, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Bursh tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 4 minutes. (Can be made 4 hours ahead, let stand at room temperature.) To serve, invert warm or room temperature tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.

APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP & BUTTER-TOFFEE ICE CREAM



APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP & BUTTER-TOFFEE ICE CREAM image

Categories     Apple

Yield 4

Number Of Ingredients 21

ICE CREAM:
3½ tbsp unsalted butter
⅔ cup (packed) golden brown sugar
½ cup half & half
⅛ tsp salt
2 large eggs
2 cups heavy whipping cream
2 tbsp butterscotch liqueur or Scotch
1 tsp vanilla extract
½ cup toffee bits (such as Skor)
SYRUP:
½ cup Balsamic Vinegar
⅓ cup Sugar
2 Cinnamon sticks, broken in half
2 tbsp water
TARTLETS:
½ cup (packed) golden brown sugar
¼ cup (½ stick) unsalted butter, room temp
4 large Golden Delicious apples, peeled, cored, cut into ⅛-inch slices
1 sheet frozen puff pastry (half of 17.3-oz pkg), thawed
1 large egg, beaten to blend

Steps:

  • ICE CREAM: Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half & half, and salt. Bring just to simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, liqueur, & vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits and about 3 minutes before ice cream is done. Transfer to container; freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen. SYRUP: Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous ½ cup, about 6 minutes. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving. TARTLETS: Preheat oven to 400°. Mix sugar & butter to blend in small bowl. Divide mixture among four 1-cup ramekins, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Brush tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 5 minutes. DO AHEAD: Tartlets can be made 4 hours ahead. Let stand at room temp. Invert warm or room temp tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.

CARAMEL-APPLE TARTLETS WITH CINNAMON-RUM ICE CREAM



Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream image

Provided by Matt Lewis

Categories     Rum     Mixer     Dessert     Bake     Kid-Friendly     Apple     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 tartlets

Number Of Ingredients 29

Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/4 teaspoon salt
Caramel sauce:
2/3 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
1/4 teaspoon fleur de sel or other fine sea salt
Crumb topping:
6 tablespoons all purpose flour
6 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
1/3 cup pecans, toasted
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Filling:
1/2 cup (packed) golden brown sugar
1/2 teaspoon cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces
1 teaspoon vanilla extract
1 teaspoon whiskey
3/4 teaspoon ground cinnamon
Cinnamon-Rum Ice Cream
Special Equipment
Six 4 1/2-inch tartlet pans with removable bottom

Steps:

  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in egg. Add flour and salt and beat just until incorporated. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Divide dough into 6 equal pieces. Gather each piece into ball, then flatten each slightly. Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round. Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining dough rounds. Freeze crusts 30 minutes.
  • Preheat oven to 375°F. Bake crusts until golden brown and baked through, about 30 minutes. Cool crusts in pans on rack. DO AHEAD: Can be made 1 day ahead. Store airtight in pans at room temperature.
  • For caramel sauce:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove pan from heat. Add cream, then butter and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve and sauce is smooth. do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat until just pourable before using. crumb topping / Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewarm over medium-low heat until just pourable before using.
  • For crumb topping:
  • Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Whisk brown sugar and cornstarch in bowl to blend. Melt butter in large nonstick skillet over medium heat. Add apple pieces and sauté until almost tender, about 10 minutes. Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients. Simmer until juices are bubbling and slightly thickened, about 5 minutes. Remove from heat. Cool completely.
  • Preheat oven to 375°F. Arrange tartlet pans with crusts on rimmed baking sheet. Spoon 11/2 tablespoons caramel sauce into each tartlet crust. Divide cooled apple filling among crusts. Sprinkle crumb topping evenly over each. Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans). Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides. Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates. Place scoop of cinnamon ice cream alongside each and serve.

CINNAMON APPLE TARTLETS



Cinnamon Apple Tartlets image

These flaky, sweet Cinnamon Apple Tartlets are a fun ending to a great weeknight meal. And the treats come together in just under fifteen minutes. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 3

1 tube (8 ounces) refrigerated crescent rolls
4-1/2 teaspoons cinnamon-sugar, divided
1 large tart apple, thinly sliced

Steps:

  • Separate crescent dough into four rectangles; place on an ungreased baking sheet. Seal perforations. Sprinkle with 3 teaspoons cinnamon-sugar. , Bake at 375° for 5 minutes. Arrange apple slices over dough; sprinkle with remaining cinnamon-sugar. Bake 5-8 minutes longer or until golden brown. Serve warm.

Nutrition Facts :

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