Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream
4.7
(7)
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Ingredients
Makes 6 tartlets
Crust:
Caramel sauce:
Crumb topping:
Filling:
Special Equipment
For crust:
Step 1
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.
Step 2
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.
Step 3
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:
Step 4
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:
Step 5
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:
Step 6
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.
Step 7
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.
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Reviews (7)
Back to TopI loved this tart. I made it for my friends at work and they thought it was fantastic. I make a new treat for them every week and they thought this was one of the best!! The crust was a little hard but very tasty. I used European Butter. I also made this in a 9" inch tart pan.
travelingbeachbum
Benicia CA
11/21/2009
I liked this tart, but the crust was moon-rock hard. I followed the directions to a "T" and I have lots of experience making pastry. It was impossible to cut, even with a steak knife. My guests ate the filling, which was wonderful. Especially the caramel sauce. The crust remained in the tartlet pans because we could not chisel it out. I expect it will soak in my sink for a few days before it releases grip on the tartlet pans. I will make this again, but with a different crust. Too bad about this dinner party finale!
andiforker
San Francisco, CA
10/25/2009
Easy and scrumptious. I made all of the components a day ahead of time and assembled and baked the tart right before a dinner party. I did not use small tart pans, but made one large 9" tart. The proportions still worked perfectly. Great for a fall menu. Matched deliciously with a Gewurztraminer.
amynew
10/3/2009
YUM !这是太棒了!我一半因为我的秘诀only have 4 tartlet pans (made 3 tarts). This is all so easy to make ahead of time, and each component doesn't really take that long. I even made the filling part about 4 hours ahead and just kept it in the fridge. The only change maybe would to precook the crust less next time. they were a little dark and then had to go back into the oven with the filling for another 25 minutes - it got a little hard. Loved the ice cream!
mschmitt23
New York, NY
9/27/2009
Execllent!! As it says in the recipe, it is worth the effort. I made all the components a day ahead and baked them as individual tartlets. The were perfect for dinner guests. The tartness from the GS apples, with the sweet caramel and the buttery crust was a great combination. Will definately make again.
Anonymous
Conyers, GA
7/5/2009
This recipe deserves a big thumbs up! I also use a big tart pan and it turned out just fine.
Anonymous
elk grove, ca
4/19/2009
My family was so excited while eating this. It does take a while so allow yourself the time, but it is well worth it. I made it in one big tart pan and it turned out great! I will make this from now on instead of an apple pie. The crust is crisp and flaky and the caramel sauce and apples are delish!!!!
bethanygon
Las Vegas
4/16/2009