These little apple crostatas are made in muffin tins with quick and easy pre-made dough (If you think that you’re better than me, feel free to make your own dough). Serve warm, with a dollop of gelato to make a dreamy, caramel-apple dessert.
This gelato is Uh-Maze-Ing! It's very smooth, rich and extremely decadent. It's made from "golden Argentine caramel" and "Fleur De Sel" sea salt (whatever that means). Guaranteed to make you 25% happier with one bite. When this melts over your hot crostata you will go cross-eyed.
Leila's Easy-to-Make Mini Apple Crostatas with Talenti Sea Salt Caramel Gelato
Ingredients-
1 box Phillsbury refrigerated roll out pie crust (use both rolls)
1 or 2 Braeburn apples, peeled, cored & diced small
1/4 flour 1/4 light brown sugar 1/2 tsp cinnamon 1/4 tsp allspice or nutmeg 1/2 stick cold salted butter (4 T.)
Talenti Sea Salt Caramel Gelato
{Makes 12-14 mini crostatas}
Instructions-
- Pre-heat the oven 400 degrees.
- Cut out 6 or 7 circles per crust using a dough cutting ring or the top of a drinking glass will work too, as long as the circumference of the dough is a little wider than the muffin tins. Got me? Press each circle of dough into the muffin tins, making mini pie crusts. Refrigerate.
- In a food processor pulse flour, sugar, cinnamon, nutmeg and butter until the butter is incorporated, it should look like sand.
- Peel, core and dice your apple into little square chunks. Remove crust from fridge and add a layer of apple to the bottom of each, sprinkle with cinnamon-sugar mixture on top, add a second layer of apple and more mixture on top. If you squeeze the cinnamon-sugar mixture in your hand it will form little crumbs on top of your crostatas. Your crusts should be nice and full of apple.
- Bake at 400 degrees for 20-30 minutes until the crust is golden and the apples are tender & bubbley.
Serve warm with Caramel gelato or whipped cream. These can be made a day ahead and reheated.