Caramel Apple Crisp Tarts

Indulgent breakfast pastry meets warm and cozy apple crisp in these decadent, doable tarts, perfect for holiday brunch.

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  • prep time 25 min
  • total time 50 min
  • ingredients 12
  • servings 8
 

Ingredients

Cinnamon Filling

1/3
cup packed brown sugar
1/2
teaspoon ground cinnamon
2
tablespoons butter, softened

Pastry

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Crisp Topping

1/2
cup packed brown sugar
3
tablespoons all-purpose flour
1/3
cup old-fashioned or quick-cooking oats
1/3
cup chopped pecans
1
teaspoon ground cinnamon
3
tablespoons butter, melted

Apples and Caramel

1 1/2
cups chopped apples
1/2
cup caramel sauce, warmed

SAVE ON THIS RECIPE!

LOCATION

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 Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
  • 4 In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
  • 5 Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
  • 6 Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.
  • 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 Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
  • 4 In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
  • 5 Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
  • 6 Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.

EXPERT TIPS

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Expert Tips

Make and bake ahead! Just reheat in the oven at 350°F on parchment paper-lined cookie sheet 5 to 8 minutes.

For best baking results, bake each pan of tarts separately on oven rack positioned in center of oven.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
580mg
580%;
Total Carbohydrate
67g
67%
(Dietary Fiber
2g
2%
  Sugars
41g
41%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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