Apple Tartlets With Cinnamon Balsamic Syrup Butter Toffee Ice Cream Recipes

TOFFEE APPLE TARTLETS

Steps:

• Heat oven to 425°F. Unfold pie crust; press out fold lines. With rolling pin, roll crust to form 12-inch round. With 5-inch plate or bowl as a guide, cut 4 rounds from crust, reserving scraps for another use. Place rounds on ungreased cookie sheet.
• Divide apple slices evenly onto pie crust rounds. Sprinkle 2 teaspoons toffee bits over apple slices in each tartlet. Fold 1/2 inch of crust over filling, pinching as needed to fit.
• Bake at 425°F. for 18 to 20 minutes or until crust is golden brown and apple slices are tender. Serve tartlets topped with ice cream.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

CINNAMON APPLE TARTLETS

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.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

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

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.

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

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.