Quick Caramelized Apple Tart Recipes

CARAMELIZED APPLE TART

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

Steps:

• Preheat the oven to 425ºF. 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 425ºF, until the pastry is puffed and light golden. Reduce the oven temperature to 375ºF 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.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

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!

CARAMELIZED APPLE TARTS

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.

EASY CARAMEL APPLE TART

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.

CARAMEL APPLE TART

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.

EASY APPLE CARAMEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sugar, flour, cinnamon, and nutmeg together in a bowl. Mix in apple slices.
• Place 1 pie crust in a 10-inch deep-dish pie plate. Add the apple mixture, gently pressing to pack in the filling. Dot with butter. Cover with the top pie crust and finish edges to your liking. Cut slits into the top crust. Place pie plate on a baking sheet.
• Bake in the preheated oven until golden brown, about 1 hour.
• Heat condensed milk in a saucepan over medium heat. Stir constantly, until caramel forms, about 15 minutes. Pour caramel sauce over the hot pie.

RUSTIC CARAMEL APPLE TART

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.

EASY CARAMEL APPLE TART

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.

CARAMELIZED APPLE GALETTE

Steps:

• On a lightly floured work surface, roll out an eighth of the quick puff pastry dough to about 1/8-inch thickness. Using a sharp paring knife, cut dough into a circle about 7 1/2 inches in diameter. Transfer to a parchment-lined baking sheet, and place in refrigerator to chill, about 15 minutes.
• Preheat the oven to 425 degrees. Place the chilled pastry dough in a heavy cast-iron skillet that measures 6 1/2 inches in diameter at the bottom. Peel, core, and slice apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves widthwise into twenty-five 1/8-inch-thick slices. Arrange the slices in a neat fanned pattern, overlapping the slices and keeping them 1/2 inch in from the edge of the pastry dough; fill in the center with smaller or broken apple slices as you create the fanned-out circle.
• Sprinkle 2 tablespoons sugar over the apple slices, and dot with 1 tablespoon butter cut into very small pieces. Place skillet in the oven, and bake until the pastry has puffed up along the edges of the pan and is golden brown, about 30 minutes.
• Remove the skillet from the oven. Using a spatula, remove the tart from the skillet, and transfer to a plate; set aside. Add the remaining tablespoon butter to the skillet, and place over medium heat. Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves and forms a light caramel, about 5 minutes. Measure brandy into a glass, then pour into the caramel; cook out the alcohol, 2 to 3 minutes.
• Using a second plate, invert the tart so it is upside down. Return the tart to the skillet, apple side down, and cook 4 to 5 minutes, until the caramel bubbles up over the tart, and starts to look a little thick. Remove the skillet from the heat, and carefully invert the tart onto a plate large enough to catch the hot caramel as it drips out of the skillet. Serve immediately.