This tart may be small in size, but it is big in taste! Perfect for a cool fall evening in!
We had a bag, er, peck, of apples sitting in our kitchen, staring me down, for over a week. Every time I walked by them, I felt terrible guilt about the possibility of them going to waste. Our efforts at the orchard would be all for nothing! Well, besides the fun of going to the orchard with two energetic little boys. Thankfully, though, they were still far from being a bag of rotten apples. I found the motivation and the time and energy this weekend to put them to good use!
Here's my cute taste-tester with the killer lashes.
I had two apple recipes I wanted to bake with. One tried and tested and one new. This caramel apple tart was my new recipe (source: tasteofhome.com), and I love how it turned out. I was even able to make it while watching my boys, which is always my true test of recipe ease.
If you, too, have a bag of apples staring you down, give this one a try! I should mention that it is a teeny little tart. It serves about 4 people. So, make a few tarts if you need to serve more.
In a large bowl, combine:
2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
Cut in 1/4 cup cold butter (cubed) until crumbly.
6 1/2 teaspoons cold water
1/8 teaspoon vanilla extract
Toss with a fork until the dough forms a ball. Cover and refrigerate for at least 30 minutes.
Preheat your oven to 400 degrees F. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet.
Combine the following ingredients in a medium bowl:
1 1/2 cups chopped, peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
Spoon the filling over the pastry to within 2 inches of edges. Fold up the edges of the pastry over the filling, leaving the center uncovered.
Combine in a small bowl:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
Sprinkle over the filling. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the filling is bubbly. Using parchment paper, slide tart onto a wire rack.
Drizzle with 2 tablespoons caramel ice cream topping (warmed) and serve warm.