The Bakery is closed for the winter and Im back in Florida. My wife is heading to Bingo on Monday, so I decided to make a dessert that was fitting for this time of year. Apple Caramel Tart.
For the shell Im using Athens Filo Dough Shells, you can find them in your local grocery store in the freezer section. They come baked and ready to go.
Makes 30 Tarts
2 boxes of Athens Filo Dough shells
2 – Granny Smith Apples (peeled, cored and cut into 1/4″ cubes, about 3 cups)
1/2 cup water
4 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon vanilla extract
2 teaspoons sugar
3 tablespoons chopped peanuts
3 tablespoons of Caramel Dip you would find near apples in the grocery store.
Pinch of salt
In a small sauce pan add the water, cornstarch and mix to dissolve completely. Add in the cinnamon, apple pie spice, vanilla extract, sugar, apples and a pinch of salt. Mix well and bring to a slight boil stirring until the solution begins to become thick. Remove from the heat and continue to stir for another miniute. (do not over cook, you want the apples to be tender but still have a bite to them). Using a spoon begin to evenly distribute the apple mixture into the shells. Heat the caramel in the microwave for about 10 – 15 seconds then begin to drizzle over the filling in each shell. Topping each one with the chopped peanuts. Cool in the refrigerator until serving time.
Enjoy
Chef Brian Klauss
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