Brown Sugar Brandied Caramel Apple Tart

Brown Sugar Brandied Caramel Apple Tart

Serves

9 tarts

PREP TIME

20-30 minutes

COOK TIME

30-35 minutes

INGREDIENTS

Tart

  • 2 1/4 teaspoons Domino® Light Brown Sugar for sprinkling
  • 1 sheet puff pastry
  • 2 -3 apples, cored, halved and sliced to 1/8" - ¼ “ thickness
  • 1/4 cup Domino® Light Brown Sugar
  • 1 tablespoon lemon juice

Brandied Caramel Sauce

  • 2 tablespoons butter
  • ¼ cup milk
  • 1/2 cup Domino® Light Brown Sugar, packed
  • 1/4 teaspoon fine sea salt
  • 1½ tablespoons brandy
  • 2 1/4 teaspoons Domino® Demerara Cane Sugar, for sprinkling

INSTRUCTIONS

Tart

Line a baking sheet with parchment paper and set aside.

Allow pastry to sit out for 5 minutes at room temperature or until it can be unfolded without breaking. Unfold and place on top of a piece of parchment paper.

In a large bowl, toss the apple slices with ¼ cup brown sugar and lemon juice. Let mixture rest 10 minutes, tossing every few minutes.

Cut the puff pastry sheet into 9 equal squares. Roll out each square into a 4.5 x 3.5 - inch rectangle using a rolling pin.

Space the pastry pieces out evenly on prepared baking sheet. Prick each pastry piece well with a fork

Preheat oven to 375°F.

Drain then shingle the apple slices in overlapping rows to the edges of each piece of pastry dough. Repeat until all of the pastry is covered with apple slices. Sprinkle 1/4 teaspoon of additional brown sugar over the tops of each pastry.

Chill prepared pastries in the refrigerator for 10 minutes then bake 40 minutes or until edges and bottoms are golden brown.

Remove from oven and cool to room temperature before serving.

Brandied Caramel Sauce

Melt butter in a saucepan over low heat.

Whisk in milk and brown sugar.

Heat mixture for a boil, stirring continuously. Add salt and brandy, then gently boil for 5 minutes, undisturbed, until the mixture thickens.

Remove pan from heat and let sit 1 to 2 minutes before proceeding.

Brush or drizzle 1 tablespoon sauce over each baked pastry

Optional: Sprinkle each of the pastry edges with 1/4 teaspoon demerara sugar.

Serve warm.

QUICK TIP

The brandy can be replaced with an apple brandy or apple juice if desired.