3-Ingredient Caramel Apple Tart

Name: 3-Ingredient Caramel Apple Tart
Yield: Serves 8–10
Ingredients: 1 (14–17-ounce) package frozen puff pastry, thawed; 1 cup store-bought caramel sauce, divided; 5 large apples (preferably a mix of Granny Smith, Gala, and/or Cortland), cored, cut into 1/4" slices (about 2 1/2 pounds); 1/2 teaspoon kosher salt

3-ingredient recipes thanksgiving apple dessert butterscotch/caramel phyllo/puff pastry dough

Anna Stockwell

Serves 8–10

Source

Ingredients

1 (14–17-ounce) package frozen puff pastry, thawed

1 cup store-bought caramel sauce, divided

5 large apples (preferably a mix of Granny Smith, Gala, and/or Cortland), cored, cut into 1/4" slices (about 2 1/2 pounds)

1/2 teaspoon kosher salt

Method

Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).

Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.

Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.

Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.

Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.

Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.

Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.