Pampered Chef Tart Food

TAFFY APPLE TARTLETS - PAMPERED CHEF

Steps:

• Preheat oven to 400°F
• Chop peanuts using Food Chopper; set aside for later use.
• Cut peeled 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 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.
• 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 wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
• Cut caramels in half using Utility Knife; 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 caramel sauce. Serve warm.
• Cook's Tip: To easily drizzle caramel sauce over tartlets, place resealable plastic bag into Measure-All® Cup. Pour caramel into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag to allow caramel to flow through.

CHOCOLATE PECAN LATTICE TART - PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
• Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
• Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
• Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
• Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
• Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
• Firmly press the ends of the strips onto the edge of the crust.
• Fold edge of crust over the ends of the strips, pinching the edges to seal.
• Bake 28-30 minutes or until crust is golden brown.
• Remove from oven and allow to cool for 10 minutes.
• Cut into wedges and serve!