Nothing says fall like apples, caramel and tart. Ok maybe pumpkin lattes, but to me I love apples and caramel. This dessert is so elegant and so simple, you don’t even have to use homemade pie dough. Most of the time I make my own pie dough but I have been so busy creating recipes and blogging, I thought I would take a short cut, and you know what? My teens could not detect the swap as they tore into this!
This is a great dessert to serve after a nice hearty stew dinner, because it is decadent but light. I hope you give this one a try and let me know what you think! I have a feeling you will be getting requests for this one over and over again.
Salted Caramel Apple and Pear Tart
A satisfying dessert that is pure fall on a plate!
- 1 1/2 cups of homemade or prepared caramel sauce
- 2 pie crusts either homemade or commercially prepared (I used Pillsbury)
- 2 apples cored and sliced very thin
- 2 Bosc pears cored and thinly sliced
- 3 tbsp. of unbleached flour
- fleur de sel (French course salt) optional
- 1 egg yolk
- 1 tbsp. of heavy cream
- 1 tbsp. of Turbinado sugar or vanilla bean caster sugar
- 1 1/2 tsp. of apple pie spice
- 3/4 tsp. of ground star anise
- Preheat oven to 400°
- Grease or spray with vegetable spray, a 9 inch removable bottom tart pan. Roll on first pie crust on lightly floured board. Fit into tart pan, carefully reaching to tart pan.
- In a large bowl add apple and pear slices, along with apple pie spice and star anise, toss with flour. Mix well to combine.
- Carefully arrange the slices in the tart shell. Cover generously with caramel sauce, add in a sprinkle of fleur de sel over the top of the caramel.
- Take the second pie crust and roll out, with a pastry cutter, cut into 1 inch strips, place the first layer vertically, then crisscross the second layer or strips in a basket weave pattern, over under fashion. Secure tightly when all are overlaid on the apples, pear and caramel.
- For the egg wash, in a bowl, add in egg yolk and heavy cream. Beat well to combine. Brush over the tart, being sure to cover the strips well. Sprinkle sugar evenly. Place tart pan on baking sheet to catch any drippings. Place in oven for about 40 to 45 minutes until lightly golden and cooked through. Let sit on cooling rack for about two hours, then remove sides from tart pan and serve with more caramel sauce or vanilla ice cream if desired. Devour!