As I’ve written about over and over again, I love getting to feed our families. Whether we are entertaining our families here in Illinois or I’m cooking in their homes in Texas, enjoying meals with family brings me joy. Our time together is precious and I love all the moments we spend around the table.
Growing up, my mom did most of the cooking but now when we are home we all cook together. The craziest thing to me is that my brother has actually become quite the cook. He made a pie out of Southern Living for Thanksgiving that looked exactly like the pie on the cover! Not only was it beautiful, that pecan pie tasted amazing too.
One night we were all hanging out at my parents house and my brother offered to make dessert. The recipe was an apple tart they had recently shared with friends and he and my sister in law raved about it. They got right to work and in about 30 minutes we had this delicious caramel apple tart to enjoy.
As I was thinking about recipes to share this holiday season, I knew I wanted to include this caramel apple tart. This dessert is so good that we’ve actually enjoyed it 2 nights in a row. We’ve been entertaining a lot recently so I’ve been trying out all sorts of new recipes. Dinner guests beware!
There are few things more comforting than a warm apple dessert topped with ice cream. I’ve tweaked the recipe they used because my first attempt at this dessert wasn’t a complete success. With a couple of minor changes I delivered a dessert that was a crowd pleaser. Topped with caramel sauce and vanilla ice cream, this caramel apple tart is a new favorite at our house.
ingredients
1 sheet puff pastry, thawed
2 Granny smith apples
1 tsp lemon juice
1 pinch salt
3/4 cup brown sugar
caramel sauce
vanilla ice cream
instructions
- Core apples, then cut into bite sized pieces. In a large bowl, toss apples, salt, lemon juice and brown sugar.
- Unfold puff pastry onto a large cutting board. Cut the pastry in half. Then cut each half in half so that you have 4 equal squares.
- Arrange squares on a parchment lined cookie sheet. Divide apples equally between the 4 squares.
- Bake at 425 for 20 minutes or until the pastry is golden brown.
- Place each square in a bowl, then drizzle with caramel sauce. Top with vanilla ice cream and enjoy.