What’s Your Favorite Fall Fruit?
When I think of Fall fruits, I always think of apples. Yes, there are definitely others, but to me, apples are the main fruit. I mean, don’t we go apple picking, and make 20 different apple recipes after that? Lol
I always have an apple dessert on my Thanksgiving table. It wouldn’t be the holidays without one.
Like this Salted Caramel Apple Tart made with Autumn Glory Apple, which you can find at your local @stopandshop
Autumn Glory Apple is a family owned company in Washington State. The apples have a very sweet, firm flesh with hints of cinnamon and subtle notes of caramel. They have skillfully crossed Fuji and Golden Delicious apples to create a natural taste, quality and crispness. “Experience Autumn All Year®” with Autumn Glory Apples.
For this Apple Tart, I thinly sliced the apples, leaving on the skin to keep all of the natural taste and beauty.
Then, after adding the dough to the tart pan, I spread on salted caramel. For this recipe I used a jar store bought caramel, but you can also make your own, like the salted caramel in this recipe.
I placed them on the crust half an apple at a time, fanned them out some and placed them in different directions. Then, I sprinkled on sugar and spices. After that, I made leaf cut outs from additional dough and arranged them around the perimeter of the tart.
This Salted Caramel Apple Tart made with Autumn Glory Apple would be a great addition to your Thanksgiving meal!
Salted Caramel Apple Tart
Ingredients
Pie Crust
- 1 stick butter
- 1/2 cup shortening, frozen
- 2 1/2 cups Bob's Red Mill flour
- 1/2-3/4 cup ice cold water
Filling
- 3-4 Autumn Glory Apples, halved, cored & thinly sliced
- 1/2 cup jarred salted caramel
- 1/2-3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Cut butter into 1/2-inch cubes and freeze. Combine flour and salt in a large mixing bowl. Add frozen butter and shortening. Toss together in a food processor and pulse until combined or squeeze the fat into the flour by hand until combined. Pour water through the top a little at a time. You may not need all of the water. Divide dough in half. Roll one half out and place in a tart pan with a removable bottom. Press dough onto the sides of the pan. Press down on the edges of the pan to remove excess dough. Spread the salted caramel on to the tart shell. Arrange apple slices a half at a time in the tart pan on top of the caramel turning them in different directions as you place the sliced halves face down, skin up. Roll out second dough. With leaf cookie cutters and/or plungers, cut out leaf shapes. Beat the egg and water. Brush the egg wash all around the perimeter of the tart. Add leaves around it, overlapping onto the apples. Sprinkle cinnamon and nutmeg on top of apples. Sprinkle on the sugar. Bake in a 350 degree oven for 45-50 minutes or until crust starts to brown and the filling is bubbling. Cool on a wire rack
