Apple Caramel Sundae Tart Recipe 445 Recipes

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

CARAMEL CUSTARD APPLE TART

Steps:

• Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
• Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
• Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

EASY SALTED CARAMEL APPLE TART

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Slice the apples into thin pieces (about 1/4-inch). Put them in a large bowl, and then add the lemon juice, vanilla extract and brown sugar, tossing to thoroughly combine.
• 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, and then arrange them on the puff pastry inside the border area.
• Whisk together the egg with 1 tablespoon water in a small bowl. Brush the edges of the pastry with the egg wash. Bake the tart until golden and puffed, 15 to 17 minutes.
• Remove the tart from the oven, drizzle it with the caramel sauce and sprinkle it with sea salt if desired. Slice and serve immediately.

EASY CARAMEL APPLE TART

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, press seams together. Bake 10 to 13 minutes or until golden brown.
• Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until apples are just tender.
• Spread 1/2 cup of the dulce de leche onto warm crescent crust, leaving 1/2-inch border; carefully arrange cooked apples in single layer over top. In small microwavable bowl, microwave remaining 1/4 cup dulce de leche uncovered on High 10 to 20 seconds or until thin enough to drizzle. Using fork, drizzle over apples. Serve warm.

CARAMEL APPLE SUNDAE

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

CARAMEL APPLE SUNDAES

Steps:

• In a large saute pan over medium heat, melt 2 tablespoons butter. Add apples and saute, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes.
• Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly.
• Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.

SALTED CARAMEL APPLE TART TATIN

Steps:

• Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray.
• Combine the sugar and 6 tablespoons water in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. You will not stir the sugar after this point. Increase the heat and bring to a boil. Do not stir. Cook until the syrup is a deep amber color, 8 to 10 minutes. Remove the pan from the heat. Carefully add the butter (the caramel will bubble vigorously). Stir to blend, then add the flaked sea salt. Pour the caramel into the prepared cake pan. Let cool 5 minutes.
• Peel, quarter and core the apples. Cut into 1/2-inch thick slices. You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape. Fill a large bowl with water and add the lemon juice. Place the apple slices in the acidulated water and set aside. This will keep the apples white.
• Place the cake pan over a stovetop burner, but don't turn the burner on. Lay 2 apple slices in the center of the pan on top of the caramel. Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose. While layering, occasionally press down on the apples to make sure they all fit into the pan. If the caramel starts to set, turn the heat on very low to help loosen it up.
• With an oven mitt (the pan may be hot), pop the pan into the oven. Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours.
• Meanwhile, unfold the pastry sheet on a lightly floured work surface. Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry.
• Remove the pan from the oven. Top the apples with the pastry round, pressing down and tucking in the edges. Pierce or dock the pastry all over with a fork. Return the pan to the oven and bake until the pastry is golden, about 25 minutes. Remove from the oven and cool the tart completely in the pan.
• Invert a platter or cake stand over the cake pan. Hold the platter and the pan and invert. The tart will fall out onto the platter. If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter. Cut into wedges and serve with vanilla ice cream, if desired.

CARAMEL APPLE TART

Steps:

• Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
• Preheat oven to 375 degrees F.
• Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
• Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
• Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
• In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

APPLE SUNDAES WITH CIDER CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
• Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
• Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

APPLE CARAMEL SUNDAE TART RECIPE - (4.4/5)

Steps:

• Microwave caramels and 3 Tbsp. milk in microwaveable bowl on high 1 min. or until smooth, stirring after 1 min. Pour 1/3 cup sauce into small microwaveable bowl; refrigerate until ready to use. Pour remaining sauce into crust; top with nuts. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in Cool Whip. Spoon into crust. Freeze 4 hours or overnight. Spoon apple pie filling over pie. Microwave reserved caramel sauce on HIGH 30 sec. or until warmed; stir. Drizzle over pie. Let stand 15 min.

CARAMEL APPLE TART

Steps:

• For caramel sauce:.
• Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
• For crust:.
• Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
• For filling:.
• Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
• Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
• Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

CARAMEL APPLE SUNDAE

Steps:

• Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
• Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.
• Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
• To assemble: Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

APPLE CARAMEL SUNDAE TART

Steps:

• Place caramels and 3 tbls milk in medium microwaveable bowl. Microwave on HIGH for 1 minute or until caramels are melted; stir until smooth -- Reserve 1/3 cup caramel mixture.
• Pour remaining caramel mixture into pie crust and sprinkle with chopped toasted pecans.
• Pour 1 cup milk into large bowl -- add dry pudding mix, beat with wire whisk about 2 minutes -- gently stir in whipped topping -- spoon into crust.freze 4 hours or overnight --
• spoon pie filling over pudding mixture.warm remaining caramel mixture in small micowaveable bowl on HIGH 30 secons or until caramel is smooth.
• drizzle over apple pie filling -- serve immediately.