Fall is in the air and it makes me a happy girl! That means that apple and pumpkin recipes are coming at ya! Up first, Caramel Apple Tart!
Caramel + Apples = yum! Growing up, I loved those sweet goodies that we’d get trick-o-treating, making them with the kids at daycare or begging my mom for them at the store. So good! As you can imagine, I was a sticky child during this time of the year. Enter this grown up version.
Caramel Apple Tart gives me all the scrumptious flavors without all the mess. The puff pastry, pistachios, and sea salt also help to cut sweetness…which obviously means more can be eaten, right?
Let’s talk caramel sauce for a hot minute. It can be eaten by the spoonful or on top of ice cream. No matter the form, it tastes amazing. A couple of years ago I definitely went through a caramel fall right before I moved out of Boston and headed south to North Carolina. Long story short, the store bought stuff wasn’t cutting it for me after a while. It was overly sweet, left different tastes on the food and I couldn’t pronounce half the ingredients in it. So this Caramel Sauce became the apple of my eye.
So why do I love it? It’s soooo simple! Who knew that caramel took all of 10 minutes? Not this girl! Once I started experimented with the sauce, researching fool proof recipes and burned a few attempts, out came this silky smooth sauce that I could (and do) top everything with. And you know it was only a matter of time before it made it’s way onto something apple related.
I was trying to explain this to Ronnie and the best thing I could come up with was a Caramel Apple Pie that you can eat with your hands…yeahhhh. YUM!
But seriously, putting anything on Puff Pastry turns it into a pie you can eat with your hands and this is no different. By coating the apples with a little cinnamon, sugar and lemon juice (so they keep their color), they were full of warm flavors and became the perfect canvas for caramel.
I went with Green Apples for this one. I will admit, though, I’m not a fan of plain green apples. They are a little too tart for me and I have a hard time finishing one. However, I think they are perfect when baked! The tart flavor is softened and they can hold up to stronger spices. I’d hate to hide the natural apple flavor under too much so it’s important to grab some that will shine through. And that’s what these did! Not to mention, I got them at the local Farmer’s Market so it’s a win win!
This time of year, there’s nothing but zucchini, apples, peaches and pears at the market. Love it!
As I took the tart out of the oven, I saw that this baby needed a little crunch. Out came the last of pistachios from the cupboard. Roughly chopped, they were the perfect addition. And of course, more caramel sauce on top…obviously. 🙂
Eat ya heart out!
What’s you favorite way to use apples in the fall?
Best tart you’ve ever had?
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