Salted Caramel Apple Tarts + More!

I am so excited to show you this really awesome product. I am going to be featuring the Les Boulanger Tart Shells (#2756). I am in love with these! This was the first time that I tried them. I am going to be showing you a Salted Caramel Apple Tart, as well as a Savory Quiche. I love how buttery and flaky this crust is. It honestly tastes like homemade! They aren’t baked, so you can stick them in the oven with whatever filling you want- pumpkin pies, cheesecakes, chicken pot pie, quiches, etc. They’re super fun for the holiday season.

Salted Caramel Apple Tarts

I cut up two Granny Smith apples and put them in a cast iron skillet with 1/4 cup Kirkland Salted Sweet Cream Butter (#1723). Just let it roast and caramelize. Then, add 1/8 cup C & H Brown Sugar (#2261) and AP Saigon Ground Cinnamon (#3626). Let it get dark and caramelized to your liking. Fill the Les Boulanger Tart Shells (#2756) with the apple filling and bake at 375-400F for 5 minutes. Now, we’re going to use J Morgan Heavenly Caramels Caramel Block (#9068) to drizzle on top. This is great for all of your holiday baking needs, and it’s so easy to use. To make it softer, just add a little bit of milk in a saucepan. Drizzle the caramel on top, then add a sprinkle of Regal Spice Coarse Salt (#1147).

Simple Quiche

Next, is a super simple quiche. I have 18 hens, and they give me plenty of eggs every day. Whisk some whipping cream into eggs with AP Premium Garlic Powder (#1021), AP Premium Onion Powder (#1027), AP Table Grind Black Pepper (#1029), and cajun seasoning. Then, add chopped pepper, onion, and Daily’s Precooked Bacon (#4835). Whisk together, then add a spoonful or two to the Les Boulanger Tart Shells (#2756) . Top with Kirkland Shredded Cheddar Jack Cheese (#1860) and bake at 375-400F until the egg is set. These are great because you can add whatever you want to it, and they’re perfect for a simple dinner or appetizer for the holiday season. These quiches are so fun and little, making them perfect for kids too.

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