Sea Salt Caramel Apple Tart – Serves 8-12
- 1 sheet puff pastry
- 4 apples, Granny Smith, McIntosh or Macoun
- 1/4 cup Stonewall Kitchen Sea Salt Caramel Sauce, plus more to drizzle on top of tart
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, cut into small cubes
- Sweetened whipped cream or ice cream
- Thaw one sheet of puff pastry on the counter top or overnight in the refrigerator.
- Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
- Roll puff pastry on a lightly floured surface to a 10 X 12-inch rectangle. Cut this rectangle in half into two 6 X 10-inch rectangles.
- Peel apples and cut them in half through the stem. Remove the core. Slice thinly using a knife or mandolin slicer.
- Heat Sea Salt Caramel Sauce in small saucepan or microwave until it is pourable but not hot.
- Place apple slices in two rows on top of each pastry so that they overlap and leave a 1/2-inch border clear. Gently brush Sea Salt Caramel sauce over the apples.
- Combine sugar and cinnamon and sprinkle over tarts. Dot with butter.
- Bake 20-24 minutes or until the pastry is golden brown and puffed and the apples are tender.
- Drizzle with additional Sea Salt Caramel Sauce and cut into squares. Serve with sweetened whipped cream or vanilla ice cream.