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

Apple Pie

Fresh Apple Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare apple filling

Peel, core & slice into a large mixing bowl:

6-9 apples, Yellow Delicious variety recommended

Set aside.

In a small mixing bowl, combine:

1/3 cup flour

1/3 cup sugar

1 tsp cinnamon

1/3 tsp nutmeg

Sift together, then sprinkle over sliced apples. Toss with apples to evenly coat. Layer apples in prepared pie shell, packing slices in tightly as they will bake down.

Step 3: Cover with a top crust OR streusel topping

Preheat oven to 350F.

Option 1: Top crust

Roll out one 9” top crust. Hand cut design or slit to allow release of air.

Cover apples in shell with prepared top crust. Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle. Brush top with:

~1 Tbsp heavy cream (or milk)

and sprinkle liberally with:

~1 Tbsp sugar

Option 2: Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Sprinkle handfuls over the apples in the crust.

Step 4: Bake

Bake at 350F for 60 minutes.

• Option 1: a golden brown top crust with slight caramelization (from the sugar) and fork-tender apples

• Option 2: the streusel will crisp up and fork-tender apples

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Brenda’s tips:

• Serving size: one 9” pie, approximately 8 slices

• Whenever using Streusel Topping, Brenda clumps the sandy mixture in fistfuls and places dime-sized chunks over surface. This creates a delicious texture on the finished pie.