My baking adventures thus far have included various kinds of cupcakes and frosting, and one amazing cookie recipe (coming soon). I wanted to try making something different to gain some new skills and learn, so I found a recipe on Pinterest for an Apple Dulce De Leche Tart. Here goes!
The first thing I knew was that I was going to be using some caramel sauce I already had on-hand instead of making dulce de leche. Y’all know by now I have to make every recipe my own! The second thing I knew was that I was nervous about making a crust from scratch – this was my first time.
I hope you enjoy this perfect treat for fall. It’s a bit of work, but fun to make and the cooking apples will make your house smell amazing!
Ingredients:
- 1 cup all purpose flour
- pinch of salt
- 6 tbsp cold diced butter
- 2 tsp icy-water
- 4 Fuji apples, peeled, cored and sliced (about 8-10 slices/apple)
- 3 honey crisp apples, peeled, cored and diced into approximately 1-inch cubes
- 3 tbsp butter
- 1/2 cup sugar
- 1/2 cup caramel sauce
- 8×8 pan or 12×4 tart pan, greased and floured
Prep time 30 minutes, cook time 1 hours, 30 minutes. Preheat oven to 375 degrees
Place butter, flour and salt in a food processor and pulse several times until the mixture resembles fine bread-crumbs. Add water and pulse until the dough starts to come together. (I have a small food processor and I could feel it stressing as the dough came together, so I didn’t force it all the way into a ball.)
Press the dough into the greased pan and refrigerate while you chop all the apples (at least 30 minutes)
Peel, core and slice the four Fuji apples. Place them in a skillet with the 3 tbsp of butter and cook over low heat until just begin to brown on the edges – this takes about 20-25 minutes.
Peel, core and chop the 3 honey crisp apples. Put them in a saucepan with the sugar and cook for about 20-25 minutes until soft but not mushy. (I did this at the same time I was caramelizing the apples with the butter.)
Once you have the apples cooking, take crust out of the refrigerator, cover it with parchment paper and fill with baking beans/uncooked rice.
Bake for 15 minutes. Remove the parchment paper and the rice and cook for 5 more minutes.
When baked, take it out of the oven completely (without turning off the oven) and fill it with the cooked chopped apples
Arrange the caramelized apples on top in any pattern you wish.
Return to the oven and bake for 30 more minutes.
Just before taking it out of the oven, prep the caramel sauce by adding it to a small dish and getting out your basting brush
As soon as the tart is baked brush the caramel sauce over the sliced apples. Cool completely before serving.
I have to say – this turned out SO WELL! I made it two days in advance to take for a weekend up in the mountains. The crust was still flaky and the apples had plenty of crunch – did not turn to mush at all. The BF loved this dessert, and so did I. I’ll definitely make this again – may try it as mini tarts in a muffin pan, or get the long tart pan to cut into rectangles. Yum!
- 1 cup all purpose flour
- pinch of salt
- 6 tbsp cold diced butter
- 2 tsp icy-water
- 4 Fuji apples, peeled, cored and sliced (about 8-10 slices/apple)
- 3 honey crisp apples, peeled, cored and diced into approximately 1-inch cubes
- 3 tbsp butter
- 1/2 cup sugar
- 1/2 cup caramel sauce
- 8x8 pan or 12x4 tart pan, greased and floured
- Preheat oven to 375 degrees
- Place butter, flour and salt in a food processor and pulse several times until the mixture resembles fine bread-crumbs. Add water and pulse until the dough starts to come together. (I have a small food processor and I could feel it stressing as the dough came together, so I didn't force it all the way into a ball.)
- Press the dough into the greased pan and refrigerate while you chop all the apples (at least 30 minutes)
- Peel, core and slice the four Fuji apples. Place them in a skillet with the 3 tbsp of butter and cook over low heat until just begin to brown on the edges - this takes about 20-25 minutes.
- Peel, core and chop the 3 honey crisp apples. Put them in a saucepan with the sugar and cook for about 20-25 minutes until soft but not mushy.
- Once you have the apples cooking, take crust out of the refrigerator, cover it with parchment paper and fill with baking beans/uncooked rice. Bake for 15 minutes. Remove the parchment paper and the rice and cook for 5 more minutes.
- When baked, take it out of the oven completely (without turning off the oven) and fill it with the cooked chopped apples
- Arrange the caramelized apples on top in any pattern you wish.
- Return to the oven and bake for 30 more minutes. Just before taking it out of the oven, prep the caramel sauce by adding it to a small dish and getting out your basting brush
- As soon as the tart is baked brush the caramel sauce over the sliced apples. Cool completely before serving.