Caramel Apple Tart – Recipe!

Now that Halloween is over, it’s time to start thinking about the other upcoming holidays. I had a few caramel apples leftover from Halloween, so I got to thinking….Caramel Apple Tart! Whether you have any spare caramel apples or not, you can put this tart together in no time and it can be made with fresh apples. I love to leave the skins on the apples in this tart recipe for a satisfying bite and seasonally fresh taste.

To start, I cut up my leftover caramel apples, but you can use any firm apples you have and toss them into a tart pan lined with a pastry crust. I made fresh caramel sauce, but store bought is easier and tastes fine, especially when baked with the luscious apples. The oatmeal crumb topping makes this tart extra fun and when baked, lightly crispy on top. I love to serve this tart with vanilla ice cream or a dollop of whipped cream. This dessert is definitely easy to take with you to Thanksgiving dinner or give as a gift during the holiday season.

Ingredients

Crust, homemade preferably, but store bought is fine

4 large apples or leftover caramel apples

1 teaspoon cinnamon

pinch of salt

2 tablespoons brown sugar

1/3 cup caramel sauce, store bought

Topping

1/3 cup all purpose flour

1/3 cup rolled oats

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

6 tablespoons butter, cold diced

whipped cream, optional

(Makes 9-inch tart)

To Prepare:

1. Preheat the oven to 350 degrees. Roll the crust out into 9-inch removable bottom tart pan and trim the edges to fit. Place in the refrigerator, while you prepare the filling. Cut up the apples into 1/2 inch dice, leaving the skins on the apples.

2. Toss with the cinnamon, salt and brown sugar. Remove the tart from the refrigerator and place the apple mixture inside the crust.

3. Pour the caramel sauce over the top of the apple mixture. In another bowl, combine the topping ingredients. Using your fingers, press the mixture together until it resembles coarse crumbs.

4. Spread the topping over the top of the tart and place the tart on a sheet pan. Bake in the oven for 45-55 minutes or until the top is golden brown. Remove the tart from the oven and let cool to room temperature, about 45 minutes.