3-Ingredient Caramel Apple Tart
- 1 (14-17-ounce) package frozen puff pastry, thawed
- 1 cup store-bought caramel sauce, divided
- 5 large apples (preferably a mix of Granny Smith, Gala, and/or Cortland), cored, cut into 1/4" slices (about 2 1/2 pounds)
- 1/2 teaspoon kosher salt
- Arrange a rack in middle of oven; preheat to 400u0b0F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).
- Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.
- Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.
- Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.
- Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.
- Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.
- Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.
pastry, storebought caramel sauce, apples, kosher salt
Taken from www.epicurious.com/recipes/food/views/3-ingredient-caramel-apple-tart (may not work)