Caramel Apple Pecan Tarts (Paleo/gluten free) (Edit recipe)

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Perfect little snack sized caramel apple tarts, because mini things are just too cute!! Use my PALEO PIE CRUST recipe or my PIE CRUST MIX as the base for these gems then gather just a few simple ingredients. You'll be on your way to something amazing in no time!

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PREP TIME

30 minutes

COOK TIME

35 minutes to 45 minutes

INGREDIENTS

Serves: 20

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), recipe or 1/2 bag of LEGIT PIE CRUST MIX
1.5 cups Granny Smith Apple, diced into ¼“ cubes
.125 tsp Redmond Real Salt
10 whole Sea Salt Caramels (Sweet Apricity), cut in half
.33 cup Pecans, roughly chopped

optional drizzle

3 - 4 Tbsp Powdered Sugar, can sub powdered maple sugar
1 - 2 tsp Water, or enough to get desired consistency

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° and grab that mini muffin tin.
Prepare pie crust as directed and separate into 20 individual dough balls. Easiest way to do this is to divide the ball in half. Roll one of the halves into a long log, then cut into 10 even pieces, rolling them into smaller balls. Repeat with the other half. Place each of the dough balls into a spot in your muffin tin. You can press them evenly into the pan with your fingers, or you can use the end of any circular kitchen gadget you have that will fit inside the tin. (our ice cream scoop worked great!) Press straight down on top of the dough ball and it should force the dough around and up the sides! Repeat until all 20 are done. Cover loosely with plastic and set aside.
Place diced apple into a small bowl and toss with salt. Do not skip this part, salting those apples made them sing! Place apples inside each tart, distributing evenly. Roll each caramel half into a small ball, flatten slightly then place on top of apples.
Bake for 35-40 minutes or until crust is golden, caramel is bubbly and apples are soft. Check around 15 minutes to see that all the apples are covered with caramel. If not, removed from the overn and use the tip of a butter knife to push the apples down into the melted caramel. Resume baking.
Remove from the oven, let cool for about 10 minutes. Top with chopped pecans. If using the drizzle, let them cool a bit first. Combine powdered sugar with just enough water to make a nice ribbony consistency and drizzle away. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	52
Fat:	3 g
Carbohydrates:	7 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	0 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.