Caramel Apple Tart

Caramel Apple Tart
(Adapted from Taste of Home)
Makes: 4 servings

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For the pie
Your favourite pie dough (here's mine)

For the filling
2 cups peeled, diced apples (4 medium apples)
3 tbsp brown sugar
1 tbsp flour

For the topping
1 tsp brown sugar
1/4 tsp ground cinnamon
1 egg
1 tbsp water
Caramel sauce, warmed

For the Caramel Sauce
1 cup brown sugar, packed
4 tbsp unsalted butter
1 tsp sea salt
1/4 cup whipping cream
1/4 cup milk
1 tbsp vanilla


For the caramel sauce:

1. Combine all ingredients for caramel sauce in a medium saucepan and simmer over low heat, whisking constantly for 10 minutes. Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. Makes about 1.5 cups.

For the pie:

1. Prepare your pie dough. Prepare a baking sheet lined with parchment paper. Preheat oven to 400 F.

2. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to baking sheet.

3. Combine the filling ingredients; spoon over crust to within 2 in. of edges.

4. Combine sugar and cinnamon; sprinkle over filling. Fold up edges of crust over filling, leaving center uncovered. Whisk egg and water; brush over crust.

5. Bake 30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

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