college · confess · cooking · food · fruit · kitchen · recipe · Sabroso Saturday · week

No-bake Apple Tartlets – Sabroso Saturday

Let me confess up front, I have not spent much time in the kitchen this week. I survived final exams, got my grades, (summer classes in college move fast), ate cactus and then Friday spent time touching sharks, starfish and stingrays – post coming soon, after I review the video footage.

So I have not cooked at all. Ate lots, laughed loads, but zero cooking. So here we are, Saturday afternoon and I need to post a recipe. I found this recipe online at the Marzetti website. You might know them as the makers of Pfeiffer salad dressing,  or Jack Daniels mustard. In any case, this apple tartlet recipe is just the thing for me right now. Simple ingredients, fast preparation. Much better than (more)  frozen or leftover food.

If the apples at your market don’t look right, or you don’t want to spend all your time chopping and mincing, you can substitute other fruits. Me, personally? I might melt some guava paste, or mix some drained fruit cocktail with dried cranberries – but that’s just me.

This is the original recipe for Apple Tartlets

Marzetti Apple Tartlets
Marzetti Apple Tartlets

Ingredients
Two 2.1-ounce packages frozen phyllo cups (15 per package), thawed
2 medium-sized Granny Smith apples, peeled, cored and diced into ½-inch pieces
1/4-teaspoon Ground cinnamon
1 tablespoon Unsalted butter
1/2 cup Marzetti® Old Fashioned Caramel Dip
1/2 cup Crushed shortbread or sugar cookies
1 tablespoon unsalted butter, melted
Confectioners’ sugar

Preparation
Arrange phyllo cups on a tray. In a microwave safe container, combine apples, cinnamon and 1 tablespoon butter and microwave on high for 3-4 minutes. The apples should be tender. Drain. Cool 5 minutes. Combine apples with T. Marzetti Old Fashioned Caramel Apple Dip. In a small bowl, combine cookie crumbs and 1 tablespoon melted butter. To assemble, fill tart shells with apple mixture. Sprinkle top of tarts with crushed cookie topping. Dust with confectioners’ sugar. The tarts are at their best the day they are made.

NOTE: Phyllo cups can be found in the dessert frozen food section of the grocery store.

This post is part of MsLatina’s Sabroso Saturday blog hop. Check in at her site for recipes from other bloggers across the country, and from all corners of the internet. Get your napkins ready, all these recipes are going to make you drool!

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