By: Celene Ann
As part of my kick off to trying to be healthier about eating, I did have to sneak a little indulgence firstly. I browsed for some great simple recipes for tartlets and found this one from Family Style Food.
I was finding ways to incorporate apples that we had received at that apple orchard. There is something so refreshing and festive about a recipe with apples. For me it was a great to feel like I was indulging without the richness of let’s say a cake or cookie.
These little cuties are made with little puff pastry sheets, a smidge of butter and some thinly sliced apples.
I made a homemade caramel but you can always opt out of that if you wanted. However I feel they are simply divine with a dribble of caramel and a pinch of salt!
1 Box of Puff Pastry (defrosted in refrigerator)
2 large apples, peeled and sliced thinly
1 tablespoon of melted butter
4 teaspoons sugar
Sprinkle of cinnamon
Pinch of sea salt
I took the sheets and laid them out flat and then I floured a cup turned it over and cut out circles from the dough. I laid them on prepared baking sheets.
With apples I peeled them, cored them and sliced them thinly. I gently tossed them in a bowl with the sugar and then laid them across the dough.
I took the melted butter and gently washed the apples with it, sprinkling each tartlet with a little cinnamon
I popped them into a preheated 400 degree F oven for about 15-20 minutes.
In the meantime I started making the caramel sauce
¾ graulated sugar
¾ cup of heavy cream
½ teaspoon of sea salt
1 tablespoon butter
I started by adding the sugar to the pot and cooked it on medium, stirring constantly.
I kept stirring until the sugar dissolved and turned an amber color. I used a silicone spoon, if you don’t have one I suggest using a wooden one so you don’t burn your hand using a metal one.
Lower the heat and slowly add in the cream. Mix constantly. The mixture will bubble up and that’s okay. There will be some clumps in the mixture once the cream is added so I placed mine back on low heat and stirred until the lumps dissolved. (If some lumps down dissolve I just took them out)
Remove from heat and add in your butter and salt mixing it until it looks glossy.
(You can store your unused caramel in the fridge for 2 weeks.)
Once your tartlets are done, take them out of the oven and let them cool for about five minutes. Drizzle on the caramel sauce and you are done!