Autumn Apple Tart With Caramel Recipes

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APPLE TART WITH CARAMEL SAUCE



Apple Tart with Caramel Sauce image

Categories     Milk/Cream     Food Processor     Egg     Fruit     Dessert     Bake     Thanksgiving     Apple     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Caramel sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Crust
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored

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.

SALTED CARAMEL APPLE TART TATIN



Salted Caramel Apple Tart Tatin image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 5h55m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small cubes
Crystal flake sea salt (recommended: Maldon)
7 to 8 medium Golden Delicious apples
1 lemon, juiced
1/2 (17.3-ounce) package or 1 sheet frozen puff pastry, thawed
Flour, for dusting
Vanilla ice cream, for serving, optional

Steps:

  • Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray.
  • Combine the sugar and 6 tablespoons water in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. You will not stir the sugar after this point. Increase the heat and bring to a boil. Do not stir. Cook until the syrup is a deep amber color, 8 to 10 minutes. Remove the pan from the heat. Carefully add the butter (the caramel will bubble vigorously). Stir to blend, then add the flaked sea salt. Pour the caramel into the prepared cake pan. Let cool 5 minutes.
  • Peel, quarter and core the apples. Cut into 1/2-inch thick slices. You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape. Fill a large bowl with water and add the lemon juice. Place the apple slices in the acidulated water and set aside. This will keep the apples white.
  • Place the cake pan over a stovetop burner, but don't turn the burner on. Lay 2 apple slices in the center of the pan on top of the caramel. Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose. While layering, occasionally press down on the apples to make sure they all fit into the pan. If the caramel starts to set, turn the heat on very low to help loosen it up.
  • With an oven mitt (the pan may be hot), pop the pan into the oven. Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours.
  • Meanwhile, unfold the pastry sheet on a lightly floured work surface. Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry.
  • Remove the pan from the oven. Top the apples with the pastry round, pressing down and tucking in the edges. Pierce or dock the pastry all over with a fork. Return the pan to the oven and bake until the pastry is golden, about 25 minutes. Remove from the oven and cool the tart completely in the pan.
  • Invert a platter or cake stand over the cake pan. Hold the platter and the pan and invert. The tart will fall out onto the platter. If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter. Cut into wedges and serve with vanilla ice cream, if desired.

AUTUMN APPLE TART



Autumn Apple Tart image

There are so many apple orchards in our state, and this tasty tart is one of my favorite ways to use this abundant fall fruit.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

CRUST:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cubed
1 large egg, lightly beaten
2 tablespoons 2% milk
6 medium tart apples, peeled and cut into 1/4-inch slices
TOPPING:
1/3 to 1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 tablespoons all-purpose flour

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; stir into flour mixture until blended. , Press onto the bottom and up the sides of an ungreased 11-in. tart pan with removable bottom. Arrange apple slices over crust., In a small bowl, combine topping ingredients; sprinkle over apples. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until apples are tender. Serve warm or cool.

Nutrition Facts : Calories 200 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 235mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

RUSTIC CARAMEL APPLE TART



Rustic Caramel Apple Tart image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

AUTUMN APPLE TART WITH CARAMEL



Autumn Apple Tart with Caramel image

Just imagine this delicate flavor of apples, slightly shaded cinnamon flavor, combined with cream caramel...

Provided by milambardo

Time 40m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Sift the flour into a large bowl and rub the butter in a small crumb. Add the egg and stir quickly to form a ball. If necessary, add water. Wrap the pastry in plastic bag and cill in the fridge for at least 30 minutes.
  • Preheat the oven to 200°C. Lay out the bakin form with the pastry. Prick the bottom of the tart with a fork, then line the tart with baking parchment and fill with baking beans. Bake it for 10-15 minutes and then remove the beans and bake for another 5 minutes.
  • Switch the oven temperature to 180°C. Unpeeled and unseeds apples cut into thin slices. Place them onto the tart and generously sprinkle with lemon juice. Also sprinkle the top of the tart with lemon zest and cinnamon. Bake for 20-25 minutes.
  • Meanwhile, prepare the glaze. Melt the sugar into skillet over medium heat for 2-3 minutes. Remove the melted sugar from heat and add the butter and the salt. Stir it gently. Add the cream and heat for another 2-3 minutes over low heat. Give the mixture to cool for 10 minutes.
  • Use a brush and gently glaze the tart with caramel syrup. Serve warm.

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