EASY SALTED CARAMEL APPLE TART
This apple tart recipe can be as homemade or as store-bought as your heart (and your schedule) desires. Your ingredient list is short and sweet, allowing the simple flavors of buttery pastry, tangy apples, sticky-sweet caramel and sea salt to shine.
Provided by Kelly Senyei
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Slice the apples into thin pieces (about 1/4-inch). Put them in a large bowl, and then add the lemon juice, vanilla extract and brown sugar, tossing to thoroughly combine.
- Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Shake off any excess liquid from each apple slice, and then arrange them on the puff pastry inside the border area.
- Whisk together the egg with 1 tablespoon water in a small bowl. Brush the edges of the pastry with the egg wash. Bake the tart until golden and puffed, 15 to 17 minutes.
- Remove the tart from the oven, drizzle it with the caramel sauce and sprinkle it with sea salt if desired. Slice and serve immediately.
SALTED CARAMEL APPLE PIE RECIPE BY TASTY
Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
- Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
- Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
- Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
- In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
- Whisk in the butter and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
- Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 8 grams, Protein 5 grams, Sugar 66 grams
CARAMEL APPLE TART
Steps:
- Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
- Preheat oven to 375 degrees F.
- Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
- Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
- Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
- In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.
EASY CARAMEL APPLE TART
This is a recipe I found on Pillsbury's web site which is easy enough for a weeknight dessert, especially if you premake the crust. You could probably substitue fresh apples for the canned and acheive a wonderful result. I also want to try this with a crust made of gingersnaps.
Provided by HappyMommy1422
Categories Tarts
Time 45m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Remove pie crusts from pouches.
- Place 1 crust flat in center of ungreased large cookie sheet.
- If necessary, press out folds or creases.
- Place second crust flat over first crust, matching edges and pressing to seal.
- With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam.
- If desired, flute edge.
- Prick crust generously with fork.
- Bake 20 to 25 minutes or until golden brown.
- Cool completely, about 30 minutes.
- In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
- Spread evenly over cooled baked crust.
- Spread pie filling evenly over yogurt mixture.
- Drizzle caramel topping over top.
- Cut into wedges.
SALTED CARAMEL APPLE PIE
This pie has everything you'd want out of an apple pie. The buttery, flaky crust, spiced apple filling, and sweet, salty caramel sauce are a perfect combination of flavors and textures in every bite. Serve a la mode with a side of vanilla bean ice cream.
Provided by John Somerall
Time 5h25m
Yield 12
Number Of Ingredients 19
Steps:
- Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
- Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
- While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
- Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
- Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
- Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
- Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
- Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
- Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
- Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
- Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 64.4 g, Cholesterol 105.4 mg, Fat 33.2 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 20.7 g, Sodium 676.4 mg, Sugar 39.8 g
SALTED CARAMEL APPLE PIE
Instead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! -Emmie Hine, Wilmette, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.
Nutrition Facts : Calories 741 calories, Fat 43g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 777mg sodium, Carbohydrate 88g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.
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EASY SALTED CARAMEL APPLE TART (WITH A TWIST)
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5/5 (14)Servings 8Cuisine AmericanCategory Dessert
- Preheat oven to 375 and spray cookie sheet with cooking spray. Unroll crescent dough and place on pan, pinching seams together and rolling sides slightly to create a border. Bake until golden in color about 10 minutes.
- While crust is baking, peel and slice apples and combine apples, butter and sugar in a skillet. Cook over medium heat stirring often for about 8 minutes until tender.
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EASY SALTED CARAMEL APPLE TART - JUST A TASTE
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5/5 (3)Total Time 27 minsCategory DessertCalories 238 per serving
- Slice the apples into thin (about 1/4-inch) pieces. Place them in a large bowl then add the lemon juice, vanilla extract and brown sugar to the bowl, tossing to thoroughly combine. Set aside.
- Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Shake off any excess liquid from each apple slice then arrange them on the puff pastry inside the border area.
- Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the tart for 15 to 17 minutes until golden and puffed.
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SALTED CARAMEL APPLE TART - TUTTI DOLCI
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Reviews 7Servings 8
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- While the pastry chills, make the salted caramel sauce. Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes. Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt. Let cool to room temperature, then chill until ready to use.
- Spray a 9-inch round removable-bottom tart pan lightly with nonstick spray. Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared tart pan, lightly pressing down into the bottom and sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough, and chill in the refrigerator for 15 minutes.
- Repeat the rolling process with the second disc of dough. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top.
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