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

Overnight Caramel French Toast

Overnight Caramel French Toast

In a small pot, melt together:

1/2 cup butter

1 cup brown sugar, packed

2 Tbsp corn syrup 

Bring to low boil. Boil 1 minute. Pour into 13”x9” baking dish. Set aside.

To a medium mixing bowl, add:

4 eggs

1 1/2 cups milk

1 tsp vanilla

Whisk together. Set aside.

To a large mixing bowl, add:

1 loaf bread, cut into cubes

Pour the egg mixture over the cubed bread, carefully tossing for even distribution. Spread the coated cubes over the caramel in the baking dish.

Stir together in a small bowl:

1/4 cup sugar

1 tsp cinnamon

Sprinkle over bread in baking dish. Cover.

Refrigerate overnight. Place in cold oven, set to 350F. Bake 20 minutes covered. Remove aluminum foil. Bake 20 minutes uncovered. Remove from oven and immediately invert over a sheet pan, scraping any remaining caramel. 

Note: caramel will be on the top. 

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Brendas tips:

• Serving Size: 4-6 servings

• There isn’t a great way to test done. Brenda generally observes that the caramel on the bottom is bubbling at the rate of a rolling boil. She prefers to use a glass baking dish for visibility and enhanced caramelization. 

• Brenda makes this whenever there’s an extra loaf of bread needing to be used. She’ll generally make it using this French bread.

• Great for Saturday brunch.