Taffy Apple Tartlets

Bursting with caramel and apples, these miniature tarts bring out the best of the fall harvest.


  • 1/4 cup (50 mL) dry-roasted peanuts
  • 2 large Granny Smith apples, peeled
  • 3/4 cup (175 mL) butterscotch caramel sauce, divided
  • 2 tbsp (30 mL) all-purpose flour
  • 1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
  • 12   caramels, unwrapped


  1. Preheat oven to 400°F (200°C). Chop peanuts using Food Chopper; set aside. Cut apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup (125 mL) of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5-–6 minutes or until bubbling and thickened; stir and set aside.
  2. Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into cups of a Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
  3. Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-–16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup (50 mL) caramel sauce. Serve warm.


  • 24  servings

Nutrients per serving:

Calories 120, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 1 g, Sodium 100 mg, Fiber 1 g

Cook's Tips:

If desired, Caramel Sauce can be substituted for the butterscotch caramel sauce.

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