Caramel Apple Tarts

Name: Caramel Apple Tarts
Yield: Eight to ten 3½- to 4-inch tarts
Cuisine: American
Ingredients: 1 tablespoon Calvados, applejack, or dark rum; 1 tablespoon Calvados, applejack, or dark rum; 1 tablespoon Calvados, applejack, or dark rum; ½ cup caramel from filling; ⅔ cup apricot preserves; 6 (about 3 pounds) tart apples, such as Granny Smith; 6 (about 3 pounds) tart apples, such as Granny Smith; 1¼ cups sugar; ½ teaspoon lemon juice; 3 tablespoons unsalted butter; 2 tablespoons water

Preparation info

Eight to ten
3½- to 4 inch tarts

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

These rich tarts are perfect after a light dinner.

Ingredients

1 recipe Flaky Dough for Tartlets

Americas
United States
Preserve
Dinner
Pie
Vegetarian

Method

Prepare and chill the dough.
To make the filling, peel, halve, and core the apples. Wrap 3 of the apple halves in plastic and refrigerate them until you are ready to assemble the tarts. Dice the remaining apples into ½-inch cubes and set aside near the stove.
To make the caramel, combine the sugar and lemon juice in a large aluminum or enameled iron s