Apple Tatin Cookie Cups
- 45 min
- Serves 8
- 6 ingredients
30 minutes to prep, 15 to cook. These Apple Tatin Cookie Cups combine the crispness of a classic cookie with the sweet, caramel‑laden goodness of an apple tart. A buttery dough forms a cup that holds a luscious apple‑and‑caramel filling, finished with a glossy glaze and crunchy pecans—perfect for an autumn‑time treat.
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Method
Scooping cookie dough into a bowl using a metal scoop.
Shape cookie dough balls on a parchment‑lined baking sheet and press a small metal ring into each ball to create a hollow cup shape, smoothing the inner walls with a finger.
Press a ring mold into a cookie dough ball on a baking sheet to create a circular indentation.
Shape the dough further by pressing the edges upward to form a defined cup or tart shell.
Bake the shaped cookie cups until the edges are golden and the interior is set.
Transfer baked cookies from the baking sheet to a wooden surface.
Prepare an apple tatin filling by caramelizing diced apples with butter and a touch of sugar, then spoon the chunky fruit mixture into the baked cookie cups.
Brush a thin layer of peach jam or preserves over the fruit filling for extra shine (optional).
Brush a glaze over the baked cookies.
Pour warm caramel sauce over each filled cookie cup.
Sprinkle chopped pecans on top of the caramel‑glazed cookies.
Allow the cookies to cool slightly before serving to let the filling set.
Tips while you cook
- Cool before filling
- Allow the baked cookie cups to cool slightly before adding the apple filling.
- Watch the bake color
- Bake the shaped cookie cups until the edges are golden and the interior is set.
- Evenly coat with glaze
- Brush a thin glaze over the baked cookies before pouring warm caramel sauce.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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