Caramel Apple Tart

Incorporating fresh apples and a buttery shortbread crust, this apple tart is the perfect fall dessert.

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Caramel Apple Tart

Step 1: Apples

Select, wash and peel:

2 apples

Toss with:

1/4 cup sugar

1 tsp cinnamon

Set aside.

Step 2: Sweet Shortbread Crust

Preheat oven to 350F.

To the bowl of a food processor, add:

1/2 cup butter

1/2 cup sugar

1 cup flour

1/4 tsp vanilla

Process for about 1 minute, or until the dough begins to form into a ball.

To mold the crust, press the shortbread into the bottom and up the sides of a 9” round baking pan.

• Use either a tart pan, a springform pan or a pie plate

Transfer to oven and bake for 10 minutes at 350F.

While baking, continue to Step 3.

Step 3: Cream Cheese Filling

To the bowl of a stand mixer, add:

1 (8oz) pkg cream cheese

1/4 cup sugar

Mix on medium speed until creamy, scraping bowl sides as needed, then add:

1 egg

1/2 tsp vanilla

Mix on low speed until combined.

Step 4: Assemble & Bake Tart

1. Remove par-baked shortbread crust from Step 2 from the oven

2. Pour the cream cheese filling from Step 3 over the par-baked shortbread, spreading to cover full surface

3. Arrange the cinnamon-sugar apple slices from Step 1 over the surface of the cream cheese, following a pinwheel design

4. Place filled tart back in hot oven (350F) and bake for 50 minutes

5. Once baked, remove from oven and allow to cool completely

Slice & serve, drizzled with plenty of Brenda’s Salted Caramel Sauce.

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Brenda’s tips:

• Serving size: 8

• If a food processor is unavailable, the shortbread can be prepared by hand. Simply cream the butter and sugar prior to incorporating the flour and vanilla.

• Alternate apple topping:

  • To a skillet add:

    1/4 cup butter

    3 apples, peeled & diced

    Sauté until apples are slightly tender, then stir in:

    1/2 cup brown sugar

    1 tsp cinnamon

    Allow to simmer for ~1 minute.

    In a separate bowl, whisk together:

    1/2 cup cold water

    2 tsp corn starch

    Stir into simmering apples to thicken. Cook for 1 minute. Remove from heat. Use in place of the sliced apples.

• This recipe can be made in a pie tin for individual serving tarts