Ingredients
For The Pastry:
- 2 cups flour
- 1 Tbls sugar
- 1/2 tsp salt
- 12 Tbls cold butter, small diced
- 1/2 cup icewater
For The Apples:
- 4 large Granny Smith Apples
- 1/2 cup sugar
- 4 Tbls butter, small diced
For Caramel Sauce:
- 1 1/2 cups brown sugar
- 4 Tbls butter
- 2/3 cup white corn syrup
- 1/2 tsp salt
- 3/4 cup evaporated milk
Servings:
Instructions
For Pastry:
- Place flour, sugar, and salt in bowl of a food processor; pulse a few times to combine. Add cold butter and pulse about 12 times, until small pea sizes form. Add water down feed tube while running on low and mix until dough comes together. Pour out on floured board and knead until dough forms a ball. Wrap in plastic and place in refrigerator for 1 hour.
- Once dough has chilled for an hour. Preheat oven to 400. Remove dough onto floured board and roll out to a 10x14 rectangle. I fold up the sides a bit to form like a pizza crust. Place in refrigerator while you prepare the apples.
For Apples:
- Peel apples and slice apple in half through stem. Remove core and stems using a sharp knife and melon baler. Slice apples into 1/4 inch slices.
- Place apple slices overlapping down the tart in 3 rows. Sprinkle the 1/2 cup of sugar evenly over the apples and dot with the butter. Bake 35-45 minutes, keeping an eye on pastry(juices burn quickly!) While Tart is baking make the caramel sauce.
For Caramel Sauce:
- In saucepan, melt butter and mix in brown sugar, corn syrup, and salt. Bring to a boil and boil for 1 minute. Remove from heat and add in evaporated milk. Set aside to cool a bit.
To Serve:
- Slice tart into 6 slices on dessert plates and cover with caramel sauce. Top with vanilla ice cream and more caramel sauce for a truly decadent dessert. Enjoy!
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