- 1 puff pastry sheet
- 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 puff pastry sheet on the counter top or overnight in the refrigerator.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll puff pastry on a lightly floured surface to a 10x12-inch rectangle. Then, cut in half (two 6x10-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.
Stonewall Kitchen Ingredients