Apple Tart with Cinnamon Caramel

A crisp apple tart with a cinnamon caramel sauce - my perfect dessert

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Dessert

Cuisine American, British

Servings 6

Calories 546 kcal

Ingredients

For the Tart

1 Sheet Reday Rolled Puff Pastry
3-4 Apples
85 grams Ricotta
1 Egg

For the Cinnamon Caramel

250 grams Caster Sugar
4 tbsp Water
142 ml Double Cream
50 grams Butter
1 tsp Cinnamon

Instructions

First make the caramel – Add the Caster Sugar and 4 Tbsp Water to a pan and swirl to dissolve the sugar.
Place over a medium heat and bring to a boil.
Allow to bubble for 4-5 minutes until you have a rich caramel colour and can smell the sugar starting to caramelise.
Once you have the deep amber colour take the pan off the heat and being careful stir in the Cream, Butter & Cinnamon until combined rich and smooth.
Set aside to cool.
Preheat the oven to 200°
Core and halve the Apples.
Slice the Apples into thin even slices.
Unroll your sheet of Pastry and place onto a tray lined with baking paper.
Spread the Ricotta over the pastry leaving a gap of about 2.5cm (or 1 inch) around the edges.
Drizzle 2 tbsp of the Cinnamon Caramel Sauce and swirl into the Ricotta.
Arrange the thinly sliced Apples over the swirled Caramel & Ricotta.
Drizzle more Caramel over the top 2 – 3 Tbsp.
Fold the edges up over the edges of the Apples.
Beat the Egg with a splash of water and brush over the Pastry.
Bake in the Oven for 35-45 mins until the pastry is crisp ad the apples cooked.
Enjoy warm with ice cream and more cinnamon caramel sauce.

Notes

LEFTOVERS TIP

Make yourself an Apple Tart Sundae with pieces of the tart, scoops of ice cream, drizzles of caramel – you can add whipped cream and flaked almonds for more crunch. Maybe some caramelised biscuits tumbled in as well.

Keyword Apple, Autumn, Baked, Baking, Crowd Pleaser, Dessert, Easy, Fall, Home, Home Baking, Homemade, Party, Party Food, Pastry, Pudding, Puff Pastry, Starter, Sweet