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Rustic Caramel Apple Tart Recipe

Rustic Caramel Apple Tart Recipe photo by Taste of Home

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Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. Betty Fulks of Onia, Arkansas submitted the recipe.

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Rustic Caramel Apple Tart Recipe

Prep: 20 min. + chilling Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed

Directions

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-in. circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling.
Bake at 400° 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. Serve warm. Yield: 4 servings.

Nutritional Facts 1 slice equals 286 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 226 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rustic Caramel Apple Tart in Cooking for 2 Fall 2007, p33

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Reviews for Rustic Caramel Apple Tart

Rustic Caramel Apple Tart

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Reviewed on Apr. 13, 2010 by thekingsfive

This tart was wonderful. It was easy and yummy. The crust was very nice it was flaky and buttery but still light. However the recipe did not make a very big tart. Over all a great recipe. :D

Reviewed on Nov. 21, 2009 by BrendainPa

The crust on this pie is to die-for! I think it's the vanilla that gives it that little bit of something "extra". It was also very easy to work with; I used my food processor to mix, and after chilling, the dough rolled out perfectly. I've always been hesitant to make my own pie crust, never again! I plan to use this for any sweet pie I make. I doubled everything to make a slightly larger pie and did not use the caramel.

Reviewed on Feb. 25, 2008 by keverwann

Yummy! It is the first pie crust that has been flaky for me! Hooray!

Reviewed on Jan. 28, 2008 by lindabalde

This was easy and so good-not overly sweet. Will be making this again soon. Thanks