It finally feels like “that time of year”: the leaves are turning, the air is cooler, and all of the fall activities are a-buzzin’. It’s time to throw on your trendiest sweater and head out to your local orchard for some apple picking! Not only is it a cute day date/girl gang activity and Insta opp, but you’ll have amazing fresh apples that last for weeks!
For me, baked apples are one of my all-time favourite things. They feel very quintessentially fall, and nothing beats the taste. Also baking is something that calms me like nothing else; I don’t know if it’s the knowledge that I’m going to have delicious treats at the end of it all, or the entire process, but it does the trick.
This week I’m sharing my favourite fall baking recipe with you guys! I took a bit of a shortcut this year and bought pre-made mini pie-shells to cut down on prep time and skip right to the fun stuff, but you can definitely make your own. They’re super pretty once finished, and a sure way to impress your friends.
Salted Caramel Apple Tarts
Modified from this recipe from Plantings and Pairings
3 tablespoons sugar
1 lemon, juiced
3/4 cup salted caramel sauce
- Preheat your oven to 400F.
- Bake pie shells from frozen for 10-12 minutes, remove and set aside, and reduce oven to 350 degrees.
- While shells are baking, begin to cut your apples in half lengthwise and remove the core. Using the thinnest setting of a mandolin, slice the apples and place in a microwave safe bowl.
- Combine the sugar and lemon juice, and pour over your apples. Heat in the microwave for 30 seconds to slightly soften the apples.
- Cover the bottoms of your tart shells with 1-2 tablespoons of the salted caramel and then begin to roll the apples into a rose form. I started with one slice, rolled it into a tight cylinder, then took additional slices and continued wrapping them around each other. Then place that into the caramel-coated tart and add more apples, layering the edges. Continue until your tart is fully covered, then top with a sprinkling of cinnamon.
- Return the tarts to the 350-degree oven and bake for an additional 20-25 minutes.
- Remove from the oven and drizzle with the remaining salted caramel sauce.
- Serve warm or at room temperature with vanilla bean (vegan, if you really want to wow) ice cream.
What are your favourite things to bake in the fall? Let us know in the comments!
Photos are my own.