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Rustic Caramel Apple Tart

 Rustic Caramel Apple Tart
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.
4 ServingsPrep: 20 min. + chilling Bake: 25 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups chopped peeled tart apples
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons caramel ice cream topping, warmed


  • In a large bowl, combine 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 30 minutes or until easy
  • to handle.
  • Preheat oven to 400°. 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

2 of 2

Rustic Caramel Apple Tart (continued)

Directions (continued)

  • uncovered. Combine sugar and cinnamon; sprinkle over filling.
  • Bake 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.