An easy Cinnamon Apple Crisp recipe made with sliced apples and a

Apple Crisp Tartlets

Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling. Bake in bottom third of 375°F (190°C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes. Run knife around edges of tarts to release.

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Step Three: Prepare the caramel sauce. Melt the butter in a small saucepan over medium heat. Add the flour, and cook for a few minutes until fragrant, stirring constantly. Add both sugars and the water, and bring to a light simmer. Allow the sauce to simmer for 3-4 minutes until smooth and caramel colored.

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Step 1: Prepare the Pastry Case. Take your shortcrust pastry out of the fridge, but keep it in its wrapped. The pastry will warm up and be easier to unroll. Unroll the pastry, and, using a rolling pin widen it just enough to be able to line the 20cm (8in) tart pan with a removable bottom.

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Finishing: Lightly flour a work surface.One at a time, roll out crust dough disks until large enough to place in tartlet pans (@ 7" in diameter x 1/8" thick or about 12" in diameter for large tart).Line dough into pans, pressing sides into grooves of pan.

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Sprinkle over your apple tartlets and press down lightly to secure. Place onto your heated baking tray and bake for 20-25 minutes until the edges of the pastry cases and the crumble topping are browned. Leave to cool in the tartlets tins for 10 minutes, or until cool enough to handle.

Apple Crisp Tartlets

Steps. 1. Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper. In small bowl, mix Cinnamon Filling ingredients; set aside. 2. On work surface, unroll 1 can of dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. 3.

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Make the filling. Add the chopped apples, the flour, the sugar, and the spices and stir until everything is well-combined. Take out one disk from the refrigerator and place it between 2 sheets of parchment paper. Roll the pie crust to about ⅛ of an inch thick (about 0.5 cm). Cut out circles.

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Let cool. Increase the oven temperature to 425 degrees F (220 degrees C). Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl. Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin.

An easy Cinnamon Apple Crisp recipe made with sliced apples and a

In a ramekin, whisk egg with a splash of water. Brush egg wash over the borders of each apple tart. Bake 15 to 17 minutes, or until pastry edges are golden blonde. Let apple tarts cool in the pan. If desired, garnish tartlets with a smear of warm melted butter mixed with cinnamon sugar, or a pinch of flaky sea salt.

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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.

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Craving something sweet? Treat yourself to a perfectly baked Apple Tartlet! With its crisp apples and tangy lemon juice, Chef Maribel's six-ingredient pastry.

Apple Crisp Tartlets

Combine the 1/2 cup of reserved oat flour with brown sugar and diced butter. Use your hands to crumble the mixture together. Then, sprinkle on top of the mini apple tarts. Bake until the crumble topping turns golden brown, about 30-35 minutes. Let cool, then remove cupcake liners and serve!

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Add the flour, oats, brown sugar, baking powder, apple pie spice, and salt to the bowl of the stand mixer. Mix for 30 seconds, just to combine the ingredients, then add the butter. Mix for 1-2 minutes on low; the mixture should form clumps and the dry ingredients should no longer be visible.

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To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. Use 3/4 cup (150g) brown sugar, 1 teaspoon ground cinnamon, 1 cup (125g) all-purpose flour, and 1/2 cup (115g) unsalted butter, melted and slightly cooled. Mix the brown sugar, cinnamon, and flour together. Using a fork, stir in the cooled melted.

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Tip the apples into the par-baked pastry case. Roughly pile the crumble mixture on top, spreading it loosely all over the tart. Leave some nice large clumps and smaller clumps. Bake the apple crumble tart for 40-45 minutes until turning golden brown all over. To serve warm, leave it in the tart tin and slice.

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Step 1. Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment.