Apple Caramel Tart Recipes

Steps:

• Microwave caramels and 3 Tbsp. milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Pour 1/3 cup sauce into small microwaveable bowl; refrigerate until ready to use. Pour remaining sauce into crust; sprinkle with nuts.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Freeze 4 hours or until firm.
• Spoon apple pie filling over pie. Microwave reserved caramel sauce on HIGH 30 sec. or until warmed; stir. Drizzle over pie. Let stand 15 min.

Steps:

• 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 until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-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 until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Steps:

• For caramel sauce:.
• Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
• For crust:.
• Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
• For filling:.
• Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
• Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
• Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Steps:

• For caramel sauce:
• Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
• For crust:
• Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
• For filling:
• Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
• Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Steps:

• Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use.
• Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool.
• Preheat the oven to 400 degrees F.
• Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat.
• Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes.
• Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron.
• Serve the tarte tatin immediately with whipped cream or ice cream if desired.

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

Steps:

• Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
• Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
• Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

Steps:

• Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
• Preheat oven to 375 degrees F.
• Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
• Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
• Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
• In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

Steps:

• Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).
• Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.
• Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.
• Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.
• Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.
• Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.
• Do Ahead
• Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, press seams together. Bake 10 to 13 minutes or until golden brown.
• Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until apples are just tender.
• Spread 1/2 cup of the dulce de leche onto warm crescent crust, leaving 1/2-inch border; carefully arrange cooked apples in single layer over top. In small microwavable bowl, microwave remaining 1/4 cup dulce de leche uncovered on High 10 to 20 seconds or until thin enough to drizzle. Using fork, drizzle over apples. Serve warm.

Steps:

• Heat oven to 375°F Remove pie crusts from pouches.
• Place 1 crust flat in center of ungreased large cookie sheet.
• If necessary, press out folds or creases.
• Place second crust flat over first crust, matching edges and pressing to seal.
• With rolling pin, roll out into 14-inch round.
• Fold 1/2 inch of crust edge under, forming border; press to seal seam.
• If desired, flute edge.
• Prick crust generously with fork.
• Bake 20 to 25 minutes or until golden brown.
• Cool completely, about 30 minutes.
• In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
• Spread evenly over cooled baked crust.
• Spread pie filling evenly over yogurt mixture.
• Drizzle caramel topping over top.
• Cut into wedges.