Caramel Apple Tart

This might be the easiest dessert ever. Well, maybe the second easiest. I realized last week that I don’t have that many apple recipes on my site. Mom came to visit this past weekend, we and made an Apple Tart, then drizzled it with caramel, which gives this classic French dessert a decidedly American spin.

While I had to make puff pastry in cooking school, it’s one of those recipes that is not for the faint of heart…enter frozen puff pastry. Just thaw, roll and bake. Ditto the homemade caramel…it’s definitely not difficult to make, but you can purchase delicious caramel to keep this tart recipe simple. I like to use this rolling pin with no handles. I also use Silpat mats for baking. They are made in France, (not china) and they last forever!


  • 1 sheet puff pastry thawed in fridge
  • 2 Granny Smith apples peeled, cored and thinly sliced
  • Juice of 1/2 lemon
  • 4 Tablespoons sugar divided
  • 1/4 teaspoon cinnamon
  • 4 Tablespoons unsalted butter melted
  • 2 Tablespoons apricot jam
  • 2 teaspoons water
  • Caramel sauce either homemade or store-bought.


  1. Preheat oven to 400 degrees F.
  2. Peel, core and thinly slice apples, toss with lemon juice to prevent discoloration,
  3. Roll out thawed puff pastry on a parchment lined baking sheet. Sprinkle puff pastry lightly with sugar. Arrange thinly sliced apples on top of pastry. Turn up edges of pastry to encase apples. Brush apple slices with melted butter, sprinkle with cinnamon sugar, (remaining 3 Tablespoons sugar with 1/4 teaspoon cinnamon).
  4. ......................................

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