Recipe of Anthony Bourdain Caramel Vodka Apple Tartlets with a Pecan Strusel Topping

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, caramel vodka apple tartlets with a pecan strusel topping. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Caramel Vodka Apple Tartlets with a Pecan Strusel Topping is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Caramel Vodka Apple Tartlets with a Pecan Strusel Topping is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have caramel vodka apple tartlets with a pecan strusel topping using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Caramel Vodka Apple Tartlets with a Pecan Strusel Topping:

1. Make ready Topping
2. Get 1/4 cup crushed pecan halves
3. Take 1/4 cup all-purpose flour
4. Make ready 2 tbsp butter, softened
5. Get 1 tbsp granulated sugar
6. Take Filling
7. Prepare 2 apples, diced
8. Prepare 1/2 lemon, juiced
9. Take 1 tbsp granulated sugar
10. Take 2 tbsp light brown sugar
11. Make ready 2 tsp Apple pie spice
12. Take 2 tbsp all-purpose flour
13. Make ready 1/4 cup Smirnoff caramel vodka
14. Prepare 2 tbsp butter
15. Take Other Ingredients
16. Take 1 box Shortbread Tartlet shells
17. Prepare 2 small Ramekins, coated with butter
18. Get 1 sauce pan
19. Prepare 1 cookie sheet
20. Make ready 1 aluminum foil

Instructions to make Caramel Vodka Apple Tartlets with a Pecan Strusel Topping:

1. For the streusel topping, mix together the flour, pecans and butter until the mixture is loosely crumbled. Set aside.
2. Next, mix the apples and lemon juice together in a bowl. Add in the granulated sugar, light brown sugar, all purpose flour, apple pie spice, and vodka, mix well.
3. Heat butter over medium heat until melted in the saucepan. Then, fold the apple mixture into the butter and stir occasionally until it starts to bubble. Remove from heat and set aside.
4. Line a cookie sheet with aluminum foil and place the tartlet shells and the 2 ramekins on the pan. Spoon about 1 1/2 tablespoons of the warm apple mixture into each shell. Spoon the remaining filling into the ramekins. Sprinkle the streusel topping on each tartlet.
5. Place pan in oven on low broil until the topping is a nice golden brown color. Let cool for 5 minutes and serve warm. Enjoy!

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