Creamy Caramel Apple Tart
A luscious and indulgent dessert that combines the flavors of caramel and apple in a buttery tart shell. The creamy filling is infused with cinnamon, creating a perfect harmony of sweet and spicy notes. Topped with a drizzle of caramel sauce and a sprinkle of toasted pecans, this tart is sure to impress your guests on any special occasion.
ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 cups thinly sliced Granny Smith apples
- ½ cup caramel sauce, plus extra for drizzling
- 1 teaspoon ground cinnamon
- 1 cup heavy cream
- ½ cup toasted pecans, chopped
steps
- 1.
In a food processor, pulse together the flour, butter, and sugar until the mixture resembles coarse crumbs. Add the egg yolk and continue pulsing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 2.
Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork and bake for 15 minutes.
- 3.
In a bowl, toss together the sliced apples, caramel sauce, and cinnamon until well coated. Spread the apple mixture evenly over the pre-baked crust. Return the tart to the oven and bake for an additional 20 minutes.
- 4.
Meanwhile, whip the heavy cream until soft peaks form. Once the tart is done baking, let it cool for a few minutes, then remove it from the pan. Serve each slice of tart with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of toasted pecans.
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