Rustic Caramel Apple Tart
Rustic Caramel Apple Tart
Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping.
Ingreadient
- 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 sliced or chopped peeled tart apples
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
- 2 tablespoons caramel ice cream topping, warmed
Direction
- 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 edge. Fold up edge 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.
