Double Caramel Apple Torte Recipes

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.

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.

BAVARIAN APPLE TORTE

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

DOUBLE-CARAMEL APPLE TORTE

Steps:

• Microwave 15 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH for 1-1/2 min. or until caramels are melted, stirring after 1 min. Add wafer crumbs and nuts; mix well. Press onto bottom of 9-inch tart pan with removable bottom or springform pan.
• Place remaining caramels and 2 Tbsp. milk in another large microwaveable bowl; microwave on HIGH 1-1/2 min. or until caramels are melted, stirring after 1 min. Stir in remaining milk and dry pudding mixes with whisk; beat 2 min. Stir in COOL WHIP. Pour into prepared crust. Top with pie filling. Sprinkle with cinnamon.
• Refrigerate 3 hours or until firm.

CHOCOLATE DOUBLE NUT CARAMEL LADYFINGER TORTE (NO BAKE)

Steps:

• Prepare a 9-inch springform baking pan.
• Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
• Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
• Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
• Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
• Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
• Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
• In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
• Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
• Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
• Chill for 3 hours before serving.
• Delicious!