Rustic Caramel Apple Tart

Name: Rustic Caramel Apple Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
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; 1 large egg; 1 tablespoon water; 2 tablespoons caramel ice cream topping, warmed

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

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
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed

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 crust to within 2 in. of edges. Fold up edges of crust 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.

Nutrition Facts

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

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Originally published as Apple Crostata with Caramel Sauce in Cooking for 2 Fall 2007

Reviews

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Average Rating:

Gigi

Sep 30, 2019

In many reviews, cooks are taking shortcuts with the crust, but I highly recommend you follow the recipe! The crust was outstanding! And I’ve been making apple pies for years. I doubled the recipe and made two. Used three Granny Smith apples. I followed recipe exactly, but needed more baking time (might have been my insulated cookie sheets). I will make again and not change a thing.
Robby1

Sep 15, 2019

This couldn't be more easier and is absolutely delicious!! I use the refrigerated pie crust and it's in the oven in no time. Just the right size for two people!
amehart

Dec 18, 2018

We all loved this! So easy to make - during apple season I made several for neighbors and family and everyone loved it!
Sue

Nov 29, 2017

This was amazing. Easy to make and everyone loved it. Forgot the Carmel but everyone said it was great withoutWill add the Carmel next time
Orbs

Nov 28, 2017

Delicious. I used Gala apples and a salted caramel ice cream topping. Thanks you, Betty, for sharing this recipe.
Kay7173

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.
fascinator

Feb 28, 2015

Used pie crust I had made. Was delicious with caramel sauce.
drago96

Nov 27, 2013

Love this recipe. Easy and yummy.
apieceofwotk

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!
RHergenroeder

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.