Caramel Apple Tart

Photo by Tracey H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    sheet frozen ready-to-bake puff pastry, defrosted

  • 3

    medium Granny Smith apples, peeled and cored

  • 2

    tbsp. butter

  • 1/4

    tsp. ground cinnamon

  • 1/2

    pkg (4.5 oz. or 14 pieces) Werther‘s Original Baking Caramels, unwrapped

Directions

* Preheat oven to 425 degrees. * Lay the puff pastry on a parchment paper lined sheet pan. If the pastry has creases in it, roll a rolling pin over it to flatten it out slightly. Cut a large disk from the pastry (it will be about 9 – 10 inch in diameter) using a dinner plate for a pattern. Prick the surface all over with a fork, well. * Bake for 15 to 20 minutes till golden brown on top. Set aside. * Meanwhile, cut each apple into 8 wedges. Heat butter in a large skillet over medium heat. Add apples and cook, stirring occasionally 10 minutes or until apples begin to soften. Reduce heat to low and cook an additional 5 minutes or until apples are cooked through. Remove apples from skillet and set aside. * Add the cinnamon and caramels to skillet and melt over low heat, stirring frequently for 5 minutes. Return apples to skillet and fold them into the melted caramel. * Spoon the warm apple mixture over cooked pastry. Tart is best when served the same day.

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