Shelly Holt Allen shares recipe for baked apple tacos

Shelly Holt Allen, a longtime photographer for the 'In the Garden' segment, shared a recipe this week that uses apples as the main ingredient for tacos. The dish pairs sweet, spiced fruit with small, baked tortilla shells.

Allen has photographed the show for many years. She introduced the apple taco recipe in a recent broadcast. The concept moves away from traditional apple desserts like pies and tarts, instead using the fruit in a handheld format.

To make the shells, the recipe calls for 4 to 5 inch flour tortillas. Cooks brush the tortillas with melted butter and sprinkle them with sugar and cinnamon. They then place the tortillas between the cups of an upside-down muffin tin to hold their shape. The assembly bakes at 400 degrees for 5 to 6 minutes until the tortillas turn golden.

The filling requires six peeled and diced apples. A cook melts two tablespoons of butter in a skillet and adds the apples. The mixture includes one-half cup of sugar and one teaspoon of cinnamon. If the fruit releases too much liquid, a pinch of cornstarch is stirred in to thicken the sauce.

The final step involves spooning the warm apple mixture into the baked tortilla cups. Allen notes that the tacos can be eaten plain or topped with various additions. Suggested toppings include caramel sauce, whipped cream, nuts, butterscotch chips, and chocolate chips.

The recipe allows for personal adjustments to the sugar and cinnamon quantities. The muffin tin method ensures the tortilla shells maintain a consistent curve while baking. The result is a warm, sweet snack suitable for fall harvests.