Rustic Caramel Apple Tart Recipe

5 11 11
Rustic Caramel Apple Tart Recipe
Rustic Caramel Apple Tart Recipe photo by Taste of Home
Publisher Photo

Rustic Caramel Apple Tart Recipe

Read Reviews
5 11 11
Publisher Photo
Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.

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
  • 1 large egg
  • 1 tablespoon water

Directions

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 uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust.
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.
Originally published as Rustic Caramel Apple Tart in Cooking for 2 Fall 2007, p33

Nutritional Facts

1 slice: 298 calories, 13g fat (8g saturated fat), 77mg cholesterol, 218mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  • 1 large egg
  • 1 tablespoon water
  1. 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.
  2. 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 uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust.
  3. 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.
Originally published as Rustic Caramel Apple Tart in Cooking for 2 Fall 2007, p33

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Reviews forRustic Caramel Apple Tart

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Kay7173 User ID: 8701577 277675
Reviewed Nov. 12, 2017

"The amount of flour 2/3 cup with 6 1/2 T of water can not possibly be correct. I had to add more flour use less water so not to have a sticky mess."

MY REVIEW
fascinator User ID: 7633968 221629
Reviewed Feb. 28, 2015

"Used pie crust I had made. Was delicious with caramel sauce."

MY REVIEW
drago96 User ID: 7510858 97921
Reviewed Nov. 27, 2013

"Love this recipe. easy and yummy."

MY REVIEW
apieceofwotk User ID: 7436702 169227
Reviewed Oct. 17, 2013

"This was so easy and delicious!! Very quick to make and looks like you spent all day on it. Love the caramel drizzled over the top. Not only tasty but pretty!"

MY REVIEW
RHergenroeder User ID: 6026311 108713
Reviewed Dec. 28, 2011

"This recipe is so easy to make. Be sure to flour your countertop well before rolling out the dough. I used Jonathen Apples, next time I will use more tart ones like Granny Smith, for more flavor. I served this with Vanilla Icecream, topped with a drizzle of Caramel Sauce."

MY REVIEW
sue_242 User ID: 162815 209271
Reviewed Nov. 25, 2011

"Sooo easy (I cheated & used canned pie filling & prepared crust) and absolutely delicious. I omitted the toppings and just put the filling in the crust then folded the sides over the apples. Prep time was about 5 minutes. I liked it better than the pecan pie I made to serve as an alternative."

MY REVIEW
aulait User ID: 6244644 81497
Reviewed Oct. 23, 2011

"Hunny made this exact recipe and I just found it here! He has a great "eye" for look and a great set of "taste buds".Simple to pull in the dough.store bought or home~made works fine.The quick drizzle of a store bought best You can afford Caramel Sauce makes this Over the Top Delicious!"

MY REVIEW
thekingsfive User ID: 1766534 170330
Reviewed Apr. 13, 2010

"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"

MY REVIEW
BrendainPa User ID: 861741 97920
Reviewed Nov. 21, 2009

"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."

MY REVIEW
keverwann User ID: 1807985 77872
Reviewed Feb. 25, 2008

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

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