Apple Caramel Sundae Tart Recipes

CARAMEL APPLE SUNDAE PIE

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Drizzle 1/2 cup of the caramel sauce evenly onto bottom of crust. Reserve remaining caramel sauce for later use. Top with scoops of ice cream, spreading evenly. Freeze 3 hours.
• Meanwhile, cook apples in butter and sugar in large skillet on medium heat 5 min. or until apples are tender, stirring frequently. Cool completely.
• Spoon apples over ice cream; drizzle with reserved caramel sauce. Sprinkle with nuts. Freeze 4 hours or overnight. Remove from freezer 10 min. before serving.

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 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.

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.

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.

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.

APPLE-CARAMEL TART

Steps:

• Microwave caramels and 3 Tbsp. milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Pour 1/3 cup sauce into small microwaveable bowl; refrigerate until ready to use. Pour remaining sauce into crust; sprinkle with nuts.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Freeze 4 hours or until firm.
• 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.

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.

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.