Quick Caramelized Apple Tart Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

Steps:

• Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
• Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
• Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
• Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.

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:

• To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ¿ it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands ¿ it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
• Preheat the oven to 400 degrees F.
• Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.
• Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.
• When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.
• To serve, you will need a 12- to 14-inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans ¿ doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place ¿ the butter will later be spread on the dough as you start the folding process.
• Place the refrigerated dough on a well-floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1-inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.
• As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper-lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.
• Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

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.