Caramel Apple Shortbread Tarts (Print Version)
# Ingredients:
→ Apple Filling
01 -
⅓ cup sugar
02 -
2 teaspoons corn starch
03 -
1 teaspoon cinnamon
04 -
2 cups diced apple (1/4-inch pieces, about 2 large apples or 1 pound)
05 -
1 tablespoon butter
→ Shortbread Tarts
06 -
8 ounces very soft salted butter (2 sticks)
07 -
1 cup powdered sugar
08 -
2 teaspoons vanilla extract
09 -
1/4 cup corn starch
10 -
1 3/4 cups all-purpose flour
11 -
1/4 teaspoon salt
→ Caramel Drizzle
12 -
3 ounces store-bought soft caramels (e.g., 12 Werther's Soft Caramels)
13 -
2 teaspoons cream or half and half
# Instructions:
01 -
Preheat oven to 350˚F. Spray two 12-cup or one 24-cup mini muffin pan with baking spray and rub each cup, including edges, with paper toweling to coat thoroughly.
02 -
Combine sugar, corn starch, and cinnamon in a large microwave-safe bowl. Add diced apples and mix to coat evenly. Add butter and microwave on high for 1 minute. Stir, then microwave for 6 more minutes, stirring every 2 minutes. Set aside to cool.
03 -
In a medium bowl, stir together soft butter and powdered sugar until smooth. Mix in vanilla. Add corn starch and stir until smooth. Gradually incorporate flour and salt, stirring until dough forms a cohesive mass.
04 -
Divide dough into 24 equal portions (approximately 25-26g each). Form each portion into a ball, press gently into prepared muffin cups, and create an indentation using a teaspoon or 1/2 tablespoon measuring spoon. Repair any edge cracks by pressing dough together. Repeat until all cups are filled.
05 -
Bake tarts in the preheated oven for 18-22 minutes, or until outer edges are golden brown. Quickly reinforce indentations by pressing again with the measuring spoon. Cool shells in pan for 10 minutes, then transfer to a cooling rack.
06 -
Fill each tart shell with a rounded teaspoon of prepared apple filling.
07 -
In a microwave-safe bowl, combine caramels and cream. Microwave on high for 30-40 seconds, stirring until smooth. Drizzle caramel over tarts. Reheat caramel for 5-10 seconds if it thickens before finishing.
08 -
Allow caramel to set for 10 minutes before serving. Store tarts at room temperature for 8-10 hours or store tart shells and apple filling separately until a few hours before serving.
# Notes:
01 -
Weighing dough portions ensures consistent tart sizes.