This easy fall Apple Tart uses only five ingredients and is as pretty as it is delicious. Thinly sliced apple halves arranged over tasty caramel are then topped with cinnamon sugar in crunch puff pastry tart shell.
INGREDIENTS
One Sheet frozen puff pastry, thawed
¼ cup homemade caramel sauce, or high-quality store purchased
4 large apples Granny Smith, peeled, cored, halved, and sliced very thinly sliced
½ cup sugar
1 tablespoon cinnamon
For serving:
Freshly whipped cream or vanilla ice cream
INSTRUCTIONS
Preheat to 400°F. Roll the puff party to 12”x12” inch square. Transfer to a 10” square tart pan and gently ease into the pan and up the sides to make a pastry shell. Trim off any extra pastry. Place in the refrigerator for 15 minutes.
Remove from the refrigerator and pour the caramel into the pastry shell. Spread evenly across the bottom of the pan. Peel the apples, slice in half and remove the seeds with a melon baller. Thinly slice the apple keeping together in haves. Arrange apple slices in the caramel in halves, separating the slices slightly when set. Combine the sugar and cinnamon, sprinkle evenly over the slices.
Place in the oven and bake the tart until the crust and edges of the apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool. Cut into pieces and serve topped with whipped cream or vanilla ice cream.
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