Rustic Caramel Apple Tart Recipes

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RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This delightful, warming dessert is quick to make and a pleasure to eat.

Provided by CULINARYJEN

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

½ cup butter, chilled
½ cup cream cheese
1 ½ cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
¼ cup orange juice
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 ½ tablespoons cornstarch
½ cup apricot jam, warmed

Steps:

  • Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g

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.

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This impressive dessert is a hit at my house. It's fast, easy and delicious! An apricot jam glaze lends a pretty sheen to the buttery pastry that envelopes tender apple and pear slices. -Jennifer Richards, Pine Beach, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups all-purpose flour
2 large apples, peeled and thinly sliced
1 medium pear, peeled and thinly sliced
4-1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1/3 cup packed brown sugar
1/2 cup apricot jam, warmed

Steps:

  • In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour., Preheat oven to 375°. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered., Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 483 calories, Fat 22g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 180mg sodium, Carbohydrate 69g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

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

APPLE TART RECIPE



Apple Tart Recipe image

Apple tart is an impressive fruit dessert with a rustic look. With buttery, flaky crust and sweet apple filling, this dessert recipe will become a favorite!

Provided by Rasa Malaysia

Categories     Baking Recipes

Time 1h45m

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 pinch salt
7 oz. (200 g) unsalted butter divided (6 ounces cold, cut into 1/2-inch pieces, and 2 tablespoons melted)
1/3 cup ice water
3 1/2 tablespoons sugar
4 large apples cored and cut into 1/4-inch-thick slices
2 tablespoons apricot preserves melted and strained

Steps:

  • Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
  • Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  • In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  • Preheat the oven to 400°F (207°C). Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

Nutrition Facts : Calories 471 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice, Sodium 16 milligrams sodium, Sugar 25 grams sugar

RUSTIC APPLE TART



Rustic Apple Tart image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 1 tart

Number Of Ingredients 11

2 Golden Delicious apples, peeled, cored, and sliced
2 Granny Smith apples, peeled, cored, and sliced
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1 sheet ready rolled pie dough
All-purpose flour, for dusting
Cooking spray
2 tablespoons melted butter
3 tablespoons peach preserves, warmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
  • Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
  • Bake until the crust is golden brown, about 40 minutes.
  • While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
  • Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

RUSTIC CARAMEL APPLE TART RECIPE - (4.3/5)



Rustic Caramel Apple Tart Recipe - (4.3/5) image

Provided by CandyH

Number Of Ingredients 14

FILLING:
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
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
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 30 minutes or until easy to handle. 2. Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. 3. Bake 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm. Yield: 4 servings

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  • Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
  • Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
  • Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.


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