Apple Tart with Caramel Sauce

The tart was very nice. I used golden delicious apples and they held up well. Of course, they were soft after an hour in the oven. If you like your baked apples firmer, try granny smiths instead. I do not recommend the 'caramel' sauce. I cooked it exactly as described, and it hardly thickened. When it cooled, it separated. When I gently reheated it, it was very liquidy, and had a layer of separated butter on the surface. The taste of the sauce completely overshadowed the taste of the tart. If you want real caramel sauce, I highly recommend the caramel sauce recipe for pecan caramel cheesecake on this website.

• avih

• Chicago

• 4/25/2021

Used a Pillsbury crust, 4 random apples and drizzled maple caramel on top: delish! Could have added a couple more apples, prob graany smith as others reduced, cooked 50 min . Will make again!

• profnic

• Durham, CT

• 9/4/2016

Love the recipe. Just had to tweak. Baking time way to long. Done in about 45 minutes. Love the cardamom spice usage, one of my faves and so under utilized. The crust turned out great. I didn't use the caramel sauce listed, because I didn't have the ingredients on hand. Instead I just melted a few caramels with a bit of milk and drizzled. Really good, will add to my recipe book.

• Jenny10524

• Wisconsin

• 10/5/2014

I made half the sauce and it was still too much. Next time I will try a firmer apple. My Macintosh got very, very soft, but then, I knew that about Macs. Next time I will also cut back on the spices, but that's simply a matter of taste. I liked the faux caramel, but the recipe makes too much.

• debnev

• Redding, CT

• 10/30/2013

This was a huge hit at my dinner party and I have already been asked to make it again! Like everyone else, I added a bit of water to the dough to bring it together. The caramel sauce is not a true caramel, but it is DELISH all the same! Don't be discouraged by poor reviews, this recipe is a winner!

• linzanova

• Atlanta, GA

• 10/30/2013

Hated it! As previous reviewer says, it does not use a true caramel sauce. The brown sugar sauce is not amazing. Frankly, too much effort for too little flavor return. It was edible, but uninspired. Won't be making again.

• vwschulte

• Tustin, CA

• 11/25/2012

好吃!孩子友好但不太甜。我计划到peel the apples next time I make this, but other than that I won't change a thing...

• Anonymous

• Austin, TX

• 5/9/2012

So delicious! And pretty easy to make, too. I had a ton of caramel sauce left over though - may cut it down to a third next time I make it. The crust was too dry so I added another egg yolk and it came out flaky and delicious. I will definitely be making this recipe over and over.

• scmunoz

• Houston, TX

• 10/30/2011

delicious!!!! I whip the extra cream with honey and a pinch of cardamom to top it off. I've made this 3 times now and will definitely make again!

• jessieweber

• Montreal

• 2/12/2011

My only complaint is that the one egg in the dough is not enough moisture to pull it together, so I added some water. I also decided to put a little caramel sauce along the inside of the crust before putting in the apples, and it was delicious!!!

• hpteague

• Grand Rapids, MI

• 2/7/2011

This was good but not amazing. I also cooked it for only an hour. I didn't like the texture of the caramel sauce and was hoping for a creamier, dulce de leche-type sauce. I made this for Thanksgiving and people liked it, but preferred my other dessert.

• Anonymous

• boston, ma

• 11/26/2010

Gorgeous, relatively easy ... keep an eye on temperature and length of time in oven. I had the over on 350, not 375 and it only took an hour. Homemade caramel? what could possibly go wrong? I bring this to the in-laws ... that speaks for itself!

• macbarbie

• 11/25/2010

More like 3 1/2 forks. I really enjoyed this but as other reviewers have mentioned, the cooking time really seems too long. Mine was ready in about 50 minutes using a convection oven. I also only made 1/3 of the caramel sauce and that was plenty! The crust is simple and very tasty (reminds me of shortbread), but the cardamom really makes this recipe shine.

• heatpuppy

• Sonoma County. CA

• 11/13/2010

This is a great recipe - once you make the changes suggested by the reviewers: don't cook so long, make less caramel sauce, add some liquid to the dough - or be ready to process it for a long time (and from me, don't cover with foil too tightly at the end or the apples will steam and burst ruining the pretty browned top and leaving you with applesauce). We used an 11" tart pan and overlapped some of the apples (all cut into eighths). This recipe is a good example of one of the few things that irks me about this site: the disconnect between recipe and reviews. There is no way that tart could cook as long as the recipe says without burning, but that's how the recipe reads, and it won't be changed. Thank goodness for reviewers!

• Anonymous

• Madison, WI

• 11/6/2010

Everyone loved this dessert...even the small grandchildren that never eat "pie"! The caramel sauce really makes this....don't buy store sauce!

• sbclaus

• 10/30/2010