Makes 6 Tartlets

Ingredients:
2 Red Delicious Apples
1 1/2 cups apple juice
2 Tablespoons sugar
Juice of 1/2 a lemon

For the Caramel:
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
One 14-ounces can sweetened condensed milk
1 teaspoon vanilla

For the Pastry:
One 9-inch prepared round pie pastry
Ground cinnamon

For garnishes:
Honey
Confectioner’s sugar

Special Equipment:
Mandoline

Ingredients:

For the Apples:
Slice the apples in half and using a melon baller, remove the core.

Using a mandoline, carefully slice the apple halves 1/8th-inch thick. Then cut the slices lengthwise. Place in a large bowl and toss with lemon juice.

Add apple juice, sugar and apples to a 3-quart saucepan and bring to a boil over high heat for about a minute. Reduce heat and simmer until apples are flexible. Remove from heat and drain.

For the Caramel:
In a 2-quart saucepan, melt butter on low heat.
Add brown sugar, corn syrup, and milk, stirring to combine. Slightly increase heat to medium.

Using a wooden spoon, stir constantly until mixture comes to a boil. Use caution, the caramel mixture will be extremely hot.
Remove from heat and whisk in the vanilla. Set aside.

For the Pastry:
While the apples are cooling. Unroll the prepared pastry. Spread the pastry with the caramel an sprinkle with cinnamon. Using a sharp knife, cut the pastry into 6 equal strips.

Preheat the oven to 375 degrees F.

To assemble the tartlets:
Line a muffin tin with paper baking cup.

a) Place 1 slice of apple on the left-hand side of your pastry board, flat side towards you.

b) Lay the next slice so that it overlaps the first by half.

c) Repeat in this manner until there are 12 slices laid single file on the strip of pastry.

Fold the pastry over the lower edges of the apples. Roll up the apple slices, starting from the left hand side of the board. Gently place one tartlet in one of the individually paper-lined muffin pan cavity.

Bake for 15 minutes. Rotate the muffin pan 180 degrees and cook for another 15 to 20 m minutes, until pastry is cooked and browned.

Remove tartlets from the oven and remove from the muffin pan and allow them to cool on a wire rack.

Brush tartlets with honey and sprinkle with a light dusting of confectioner’s sugar, to serve.

Cook’s Notes:
For any left over caramel dip, store in mason jar in the the refrigerator. It can be serve warmed or cold with apple slices, or drizzle over ice cream for other desserts.