Caramel apple tarts are a classic dessert that combines the sweetness of caramelized apples with the buttery goodness of a tart crust. They are perfect for any occasion, from a casual family gathering to a fancy dinner party.
The history of caramel apple tarts can be traced back to the 17th century when apples were first introduced to Europe. Apples were quickly became a popular ingredient in desserts, and caramel was often used to enhance their flavor. The first recorded recipe for a caramel apple tart appeared in a French cookbook in 1809.
Caramel apple tarts are relatively simple to make, but they can be as elegant or rustic as you like. The key to a good caramel apple tart is to use fresh, tart apples and to make sure the caramel is not too thick or too thin.
Caramel apple tarts are a delicious and easy-to-make dessert that is perfect for any occasion. With their sweet and tart flavors, they are sure to please everyone at the table. So next time you are looking for a special treat, give caramel apple tarts a try.
Caramel Apple Tarts Recipe
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into cubes
- 1/4 cup ice water
For the filling
- 3-4 large Granny Smith apples peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter cut into cubes
For the caramel sauce
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Make the filling: In a large bowl, combine the apples, sugar, cinnamon, nutmeg, and salt. Toss to coat.
- Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired.
- Pour the apple filling into the pie crust. Dot with the butter cubes.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- While the tart is baking, make the caramel sauce: In a medium saucepan, combine the sugar, cream, and butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 10 minutes, or until the sauce thickens and turns a deep amber color. Stir in the vanilla extract.
- Remove the tart from the oven and let cool for 10 minutes.
- Drizzle the caramel sauce over the tart. Serve warm or at room temperature.