It all started with Salted Caramel Apple Hand Pies. Tangy apples paired with chewy caramel tucked into homemade pie crust pockets. It was hard to imagine exceeding such a perfect pairing. But ever on a mission to simplify mealtime, I took my favorite sweet-salty combination and transformed it into a 30-minute dessert: Easy Salted Caramel Apple Tart.
Much like last week’s Cheese and Pepperoni Pizza Bites, this apple tart recipe can be as homemade or as store-bought as your heart (and your schedule) desires. Your ingredient list is short and sweet, allowing the simple flavors of buttery pastry, tangy apples, sticky-sweet caramel and sea salt to shine.
Put your knife skills to the test to mimic the pattern I’ve created, or opt for a more rustic tart with overlapping apple slices in any arrangement you can imagine. You could even create individual tarts, à la Blueberry Cream Cheese Pastries.
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- 1 sheet (half of a 17.3-ounce package) puff pastry, thawed
- 2 small Granny Smith apples
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 Tablespoons brown sugar
- 1 large egg
- 1/4 cup homemade or store-bought caramel sauce
- Sea salt, for garnish (optional)
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
- Slice the apples into thin (about 1/4-inch) pieces. Place them in a large bowl then add the lemon juice, vanilla extract and brown sugar to the bowl, tossing to thoroughly combine. Set aside.
- Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Shake off any excess liquid from each apple slice then arrange them on the puff pastry inside the border area.
- Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the tart for 15 to 17 minutes until golden and puffed.
- Remove the tart from the oven oven, drizzle it with caramel sauce and sprinkle it with sea salt. Slice and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.