Caramelized Apple Tarts Recipes

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CARAMELIZED APPLE TART



Caramelized Apple Tart image

This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 5

All-purpose flour, for dusting
Pie Dough for Caramelized Apple Tart, or 1 unbaked store-bought refrigerated pie crust (7 1/2 ounces)
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
6 (about 2 3/4 pounds) Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges

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.

QUICK CARAMELIZED APPLE TART



Quick Caramelized Apple Tart image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 5

All-purpose flour, for rolling the pastry
1 sheet frozen puff pastry, thawed in the refrigerator
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
4 medium Golden Delicious apples, peeled, cored, and cut into eighths

Steps:

  • Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
  • Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
  • Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
  • To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

CARAMELIZED APPLE TARTS



Caramelized Apple Tarts image

This recipe cleverly dresses up frozen puff pastry and a no-bake cheesecake mix. Guests will be delighted to be offered their own individual tarts! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 7

1 package (17.3 ounces) frozen puff pastry, thawed
1 package (11.1 ounces) no-bake cheesecake mix
1/2 cup butter, cubed
1 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
5 medium apples, peeled and thinly sliced
3 tablespoons heavy whipping cream

Steps:

  • Unfold pastry sheets on a lightly floured surface. Cut into eight 4-in. circles. Place on greased baking sheets. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks to cool. , Prepare cheesecake filling according to package directions; set aside. (Save packet of crust crumbs for another use.) , In a large skillet, melt butter and brown sugar over medium heat; stir in cinnamon. Add half of the apples; cook and stir for 10 minutes or until tender. , Remove with a slotted spoon to a bowl. Repeat with remaining apples. Drain cooking juices, reserving 1/3 cup in the skillet; discard remaining juices. Add cream to skillet; cook and stir for 2 minutes., Split each pastry in half horizontally. Top each with 2 heaping tablespoons of cheesecake filling. Top with apple slices and drizzle with caramel sauce. Refrigerate leftovers.

Nutrition Facts : Calories 373 calories, Fat 17g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 330mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.

CARAMEL APPLE TART



Caramel Apple Tart image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 (9-ounce) box pie crust mix
3 Granny Smith apples, peeled and cored
3 Golden Delicious apples, peeled and cored
Lemon juice, as needed
3/4 cup sugar
2 teaspoons pumpkin pie spice, plus 1/2 teaspoon
1 pinch of salt
1/4 cup butter, room temperature
1 cup heavy whipping cream
3 tablespoons powdered sugar

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.

CARAMEL APPLE TART



Caramel Apple Tart image

This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!

Provided by Dine Dish

Categories     Tarts

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups packed dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup chilled unsalted butter, diced
2 large egg yolks
2 tablespoons sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

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.

Nutrition Facts : Calories 715.2, Fat 38.3, SaturatedFat 23.5, Cholesterol 167, Sodium 94.5, Carbohydrate 93.7, Fiber 4.5, Sugar 70.5, Protein 4.3

CARAMELIZED APPLES IN PHYLLO TARTS



Caramelized Apples in Phyllo Tarts image

Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries. You can use muffin tins for the tart shells or make a single tart in a 6-inch cake pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

3 sheets of phyllo, thawed if frozen
2 teaspoons plus 1 tablespoon sugar
2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice
1/4 cup apple juice
1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo
1 tablespoon Cognac or apple juice
Pinch of ground ginger
Pinch of cinnamon
Finely chopped crystallized ginger

Steps:

  • Preheat the oven to 350 degrees. On a work surface,stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
  • Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
  • Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
  • Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
  • Divide the apples among the shells and sprinkle with crystallized ginger.

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.

CARAMELIZED ONION TARTS WITH APPLES



Caramelized Onion Tarts With Apples image

Make and share this Caramelized Onion Tarts With Apples recipe from Food.com.

Provided by stefanielutz

Categories     < 4 Hours

Time 1h15m

Yield 2 tarts

Number Of Ingredients 6

2 tablespoons olive oil
2 medium onions, sliced
2 red apples, cut into small pieces (such as Braeburn or Gala)
kosher salt and black pepper
2 sheets frozen puff pastry, thawed (from a 17.3-ounce package)
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

  • Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
  • Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

EASY CARAMEL APPLE TART



Easy Caramel Apple Tart image

What's better than a 5-ingredient dessert ready in less than 30 minutes? This crescent tart is topped with caramelly dulce de leche and apples, and then, just to take it over the top, we added a drizzle of even more dulce de leche.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 5

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 tablespoon butter
4 cups sliced peeled apples (3 medium)
1/3 cup sugar
3/4 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)

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.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 20 g, TransFat 0 g

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY



Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty image

Here's what you need: apples, sugar, unsalted butter, salt, lemon, puff pastry, large muffin tin

Provided by Tasty

Categories     Desserts

Yield 6 tarts

Number Of Ingredients 7

3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
large muffin tin

Steps:

  • To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
  • In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
  • Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
  • Cut puff pastry into circles to fit just within the top of your muffin tin.
  • Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
  • Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams

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From bakinglikeachef.com


APPLE ROSES TARTLETS WITH SALTED CARAMEL - PLATINGS + PAIRINGS
2020-02-05 Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm. When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of 1/8 inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins.
From platingsandpairings.com


EASY CARAMEL APPLE TART RECIPE - LIFEMADEDELICIOUS.CA
2017-12-15 Spray baking sheet with cooking spray. Unroll crescent rolls onto baking sheet and, press seams together. Press into 12x9-inch rectangle. Bake 10 to 13 minutes or until golden brown. 2. 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. 3.
From lifemadedelicious.ca


CARAMEL APPLE TART RECIPE • AIMEE'S PRETTY PALATE
Caramel Apple Tart Recipe December 11, 2019 March 19, 2022 Created with a made-from-scratch crust and juicy, crisp Granny Smith apples, this Caramel Apple Tart Recipe packs all the spicy flavors of fall while making for an elegant presentation with its freestanding crust.
From aimeebroussard.com


SALTED CARAMEL APPLE GALETTE - SALLY'S BAKING ADDICTION
2016-09-14 Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.
From sallysbakingaddiction.com


CARAMEL APPLE TARTLETS COPYCAT RECIPE - THERESCIPES.INFO
Press crust gently into the cups. Bake for 5 minutes. In a bowl combine the apple, caramel candies, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp caramel topping. Mix until combined. Spoon mixture into pie crust cups. Sprinkle with remaining sugar. Bake for an additional 13-15 minutes.
From therecipes.info


PASTRY CREAM APPLE TART, WITH CARAMELIZED APPLES - HORNO MX
2020-07-28 This pie has a cookie crust with almonds that´s crunchy, a soft pastry cream filling and a caramelized apple on top, which gives it an extra sweet touch. Now, the pastry cream we use for this pie is thicker so to speak than a normal pastry cream, since it is the filling itself.
From hornomx.com


CARAMELIZED APPLE TART - RECIPE GIRL
2009-09-21 In a large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until lightly browned. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once or twice, until caramelized, 10 to 12 minutes. In a small saucepan, cook the remaining stick of butter over moderate heat until ...
From recipegirl.com


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