Rustic Apple Tart with Salted Caramel Sauce

Rustic Apple Tart with Salted Caramel Sauce

4 Granny Smith apples peeled and thinly sliced

½ cup dark brown sugar

1 tbsp. cinnamon

¼ tsp. nutmeg

⅛ tsp. all spice

Pinch of salt

2 tbsp. flour

½ tbsp. lemon juice

1- 397 g. package puff pastry thawed

2 tbsp. melted butter

Preheat the oven to 400°F

Line a baking sheet with parchment paper and spray with cooking spray.

In a large bowl combine the apples, sugar, cinnamon, nutmeg, all spice and salt. Toss to coat all the apple slices with the sugar and spices. Sprinkle with the flour and toss again to coat the mixture with the flour. Drizzle with the lemon juice and set aside.

On a lightly floured surface roll out the puff pastry into a 12-inch round, and transfer to the prepared baking sheet. Place the apple mixture in the center of the round of puff pastry leaving enough dough to fold over and crimp the edges over the apple mixture.

Brush the puff pastry edges with the melted butter and bake in the oven for 45 minutes until the apples are tender and the pastry is golden brown.

Transfer the tart to a wire rack to cool. Cut as desired and serve with a drizzle of the salted caramel sauce and a scoop of vanilla ice cream.

Salted Caramel Sauce

1 cup sugar

¼ cup water

½ cup whipping cream

½ tsp. sea salt

2 tbsp. butter

1 tsp. vanilla

Combine the sugar and water in a medium sized heavy saucepan. Cook over medium-high heat until sugar is a medium amber color- do not stir.

Remove from heat and add the whipping cream, it will bubble so keep stirring until the caramel dissolves.

Add the sea salt, and stir well to combine the flavors.

Let it cool slightly, then add the butter and vanilla.

Can be stored in the refrigerator for up to one week.

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