My favorite Caramel Apple Tart got an update this week after being inspired by some images on Instagram. I think that's why I really enjoy the Instagram community so much. I get to learn from other creative people and chefs about foods I have never seen or heard of and then bring them into my own kitchen.
This yellow fleshed apples are unassuming in the market. Even their name should clue you in to what's inside. The Pink Pearl apple is an heirloom variety grown in California and the Pacific Northwest. The apples I found were organic which was a bonus. I'm certain you can buy them online and the season is very short, starting in early fall. It's what's inside that is the magic. The pink speckled flesh is a sight to behold. It is stunning and glorious and I can't help but think of princesses and unicorns. My daughter was beyond excited to see a pink apple after I started peeling them. Our excitement continued after we tasted one. It's great, and not tart like the Granny Smith I usually use for this recipe. The texture was not grainy like I anticipated. So I set out to make an apple tart, knowing that my very picky husband would be a good judge since he really enjoyed the Granny Smith version (you can find here: Salted Caramel Apple Tart).
For ease of the home baker I'm using frozen puff pastry, but you can certainly make your own. The caramel sauce can be homemade (see my recipe link below) or store bought dulce de leche is a good option. This tart is a home run and since the apples are only here for a short time, it is extra special!
Caramel Apple Tart a la mode ?
1 sheet of frozen puff pastry dough (defrosted but still cold)
3 Pink Pearl apples, peeled cored and sliced thin
1/2 lemon, juiced
2-3T sea salt caramel sauce or dulce de leche, plus additional for serving
2T cinnamon sugar
2T butter, melted
3T apricot preserves
Vanilla ice cream
Preheat oven to 400 degrees F. Slightly defrost the puff pastry sheet and place it on a lined baking sheet. Roll it out gently with a rolling pin to remove any creases, and so it is square and an even thickness. Top with the caramel and spread around evenly leaving 1" frame around the edge of the dough. Peel, core and slice the apple and toss with the lemon juice. Arrange the apple slices in a fan on top of the caramel sauce around the outside, leaving a crust around the edge. Cut apple slices in half and place the pieces over the center of the tart in a spiral. Brush the tart with melted butter and sprinkle with cinnamon sugar.
Bake for 20 minutes or until apples are tender and the pastry has puffed up and is golden brown.
Warm the apricot preserves and dilute with a teaspoon or two of water. Brush the apples with the preserves. Top with vanilla ice cream (or your favorite flavor) and drizzle additional caramel sauce.
This tart can be cut into 9 servings.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.