Rustic Carmel Apple Tart

April 04, 2018

Rustic Carmel Apple Tart

 This morning we woke up to 4 inches of snow. So much for spring, right? Somehow my inspirations turned back to winter stews instead of fresh, colorful veggie dishes and apple pies instead of rhubarb and strawberry.

  I have to say that baking pies is not my forte. My crusts turn out like cardboard- flaky, tender crusts do not come easy for me. But, these rustic tarts are a different story! No crimping the edges and trying to get the top crust to look perfect. It's my favorite kind of "pie" to bake. I'm quite certain that you can use any filling that you would like, but since it felt like winter today, I chose carmel apple.

  I made two of these tarts, because with 4 growing boys around here, treats like these never stay around long. I had barely taken the first one from the oven, walked into another room when I heard a report of a certain 14 yr. old trying to help himself to a sample. I quickly rescued the first slice before it was devoured. My, it was almost too much for them to walk by that warm apple tart smell and not pick at them. But, as soon as they were cool, I took them out and had a really fun photoshoot with these little tarts. Knowing that the guys would want to have a taste as soon as they possibly could, I took one directly to the shop where they were working and let them dig in. Within several hours, both were gone crumbs and all.



  • For the tart

  • 2/3 Cups all-purpose flour
  • 1 Tablespoon sugar
  • 1/8 Teaspoon salt
  • 1/4 Cup cold butter, cubed
  • 6 1/2 Teaspoons cold water
  • 1/8 Teaspoon vanilla extract
  • For the filling

  • 1 1/2 Cup tart apples, peeled and chopped
  • 1 Tablespoon all-purpose flour
  • 3 Tablespoons sugar
  • For the topping

  • 1 Teaspoon sugar
  • 2 Tablespoons caramel ice cream topping, warmed
  • 1/4 Teaspoon ground cinnamon


  • For the tart

In a large bowl, combine the flour, sugar, and salt; cut in butter until crumbly. Gradually add the water and vanilla, toss it with a fork until the dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle. 

  • For the filling

Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of edges.

Fold up the edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. 

  • For the topping

Bake 25-30 minutes or until crust is golden and filing is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm. 


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