Gluten-free Caramel Apple Rose Tartlets
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| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Dietary | Gluten-free |
| Meal type | Dessert |
They are almost too pretty to eat, but one bite into these gluten-free caramel apple rose tartlets and you'll be glad you did!
Ingredients
apple tart
- 2 Medium Red Organic Apples (I used Gala)
- 1/2 Medium Juice from Lemon
- 3 tablespoons Apricot Preserves (slightly thinned with water)
apple tart (Optional)
- 1/4 teaspoon Cinnamon
caramel sauce
- 1/2 cup Caramel Sauce (http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
crust
- 1 1/4 cup GF Baking Mix (I used King Arthur's GF Multi-Purpose)
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 6 tablespoons Cold Butter (cubed)
- 1 Large Egg
- 2 teaspoons Lemon Juice
Directions
| apple tart | |
| Step 1 | |
| Slice apples in half and then carefully cut the core out. You want to keep the half of the apple in tact. | |
| Step 2 | |
| Carefully slice your half apple pieces into thin equal strips of apple. I used a mandolin to keep them uniform in size | |
| Step 3 | |
| Place those apple slices in a microwavable bowl of water with juice of half a lemon. This will help prevent the apples from browning. Microwave the apples for 3-4 minutes to soften. Then, drain the water out of the bowl. If not using a microwave, place apples in a sauté pan with a small amount of water and cook on medium until apples are soft. | |
| crust | |
| Step 4 | |
| In a medium size bowl whisk together the gf flour or gf flour blend, sugar, xanthan gum, and salt. | |
| Step 5 | |
| Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. | |
| Step 6 | |
| Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. | |
| Step 7 | |
| Shape into a ball and chill for an hour, or up to overnight. | |
| Step 8 | |
| Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. | |
| Step 9 | |
| Roll out dough into a rectangle shape onto a gf floured surface to 1/8 inch thick. Slice rolled dough into six even strips through the shortest width of the dough. | |
| tart assembly | |
| Step 10 | |
| Spread a thin layer of apricot preserves onto each strip. | |
| Step 11 | |
 Start on one end and place the apple strips onto the pie crust strips. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pie crust strip. Leave a little empty crust at the end of the strip. | |
| Step 12 | |
| Sprinkle with a little cinnamon or pumpkin pie spice. | |
| Step 13 | |
 Fold over the bottom half of the pie crust on top of the apple slices. | |
| Step 14 | |
| Start at one side and start rolling. When you get to the end, take the little bit of extra pie crust and press it into other pastry to create a slight seal. | |
| Step 15 | |
| Place them into a muffin pan cup sprayed with a little bit of non-stick spray. | |
| Step 16 | |
 Pour about one tablespoon of your favorite caramel sauce ( I used Ree Drummond's recipe: http://thepioneerwoman.com/cooking/easy-caramel-sauce/ over each apple rose tartlet. | |
| Step 17 | |
| Bake at 375 for 30-45 minutes or until pie crust is fully cooked. | |
| Step 18 | |
 Cool completely before serving. Dust lightly with powdered sugar if desired. | |
