Thin apple and caramel tart
Prep Time
Price Per Serving
Cooking Mode
2 sheets (200 g each) oz store-bought puff pastry, thawed, cold
180 mL (¾ tasse) cup unsweetened applesauce
60 mL (¼ tasse) cup store-bought caramel, plus more for serving
15 mL (1 c. soupe) Tbsp cornstarch
6 cortland apples, unpeeled, cored and sliced into thin wedges (see Chef’s tip)
55 g (¼ tasse) cup sugar
Vanilla ice cream, for serving
2 sheets (200 g each) oz store-bought puff pastry, thawed, cold
180 mL (¾ tasse) cup unsweetened applesauce
60 mL (¼ tasse) cup store-bought caramel, plus more for serving
15 mL (1 c. soupe) Tbsp cornstarch
6 cortland apples, unpeeled, cored and sliced into thin wedges (see Chef’s tip)
55 g (¼ tasse) cup sugar
Vanilla ice cream, for serving
Directions
1With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
2On a floured work surface, stack the two sheets of puff pastry on top of each other and roll out to form a 17 x 12-inch (43 x 30 cm) rectangle. Place the pastry on the baking sheet.
3In a bowl, combine the applesauce, caramel and cornstarch. Spread over the pastry in a thin layer. Top with the apple slices, letting them overlap slightly. Sprinkle with sugar.
4Bake for 40 minutes or until the pastry is nicely browned and the apples are tender. Let cool for 20 minutes before serving.
5When ready to serve the pie, drizzle with more caramel. Serve with ice cream.
6For best results, use a type of apple that stands up well to cooking, such as Cortland, Royal Gala or Empire. Do not use McIntosh as they will reduce to a purée once baked.
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Personal Note
Personal Note