Yesterday I got to break into my bag of apples that I picked over the weekend (see Happy Fall!). I decided to make this dessert mainly because it’s small. It only yields 4 servings.
I tried out 6 new recipes yesterday and they all turned out well (that’s highly unusual)! They will all show up on here within the next couple of days.
This tart combines some of the best flavors of fall: apples, cinnamon, caramel and every season’s best flavor: sugar sweetness!
It’s really easy to make, but it somewhat time consuming, because you have to allow the dough to chill for about 30 minutes and then bake it for another 30 minutes. If you have the time, though, I would definitely recommend it.
Zack and I ended up eating this entire thing after dinner. That’s how good it was.
Our whole house smelled like apples and fall yesterday. I loved it! I cannot wait for October and for the leaves to start changing. It’s such a beautiful time of the year!
Caramel Apple Tart
⅔ cup all purpose flour
1 tablespoon sugar
⅛ teaspoon salt
¼ cup cold butter, cubed
6½ teaspoons cold water
⅛ teaspoon vanilla extract
1½ cups chopped, peeled tart apples
3 tablespoons sugar
1 tablespoon all purpose flour
1 teaspoon sugar
¼ teaspoon ground cinnamon
2 tablespoons caramel ice cream topping
In a large bowl, combine the flour, sugar, and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
On a lightly floured surface, roll dough into a 10 inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered.
Combine sugar and cinnamon; sprinkle over filling. Bake at 400 degrees for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping and serve warm.