Salted Caramel Apple Tart
The South Carolina State Fair is in town this week (it’s late October) and it is always an exciting and delicious time. We love visiting all of the farm families with their animals and watching the livestock shows.
Our three little ones love the rides of course but me, I love the food! Elephant Ears and Caramel Apples top my very long list of favorite fair foods.
I wanted to share this Salted Carmel Apple Tart recipe as it is the perfect mashup between the Elephant Ear and a Caramel Apple. I hope you enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 servings
Ingredients:
3 tbsp powdered sugar
3 tbsp Smucker’s Simple Delight Salted Carmel Topping
2/3 cup brown sugar
3 apples thinly sliced
1 package puff pastry sheets thawed
Instructions:
Preheat oven to 415 degrees F.
Add thinly sliced apples and brown sugar to a mixing bowl.
Gently mix until apples are coated in sugar.
Place puff pastry on a baking sheet that has been sprayed with nonstick cooking spray.
Puff Pastry will open up into three pieces. You may need to use a knife to separate the three pieces completely.
Lay apple slices onto puff pastry in a line, gently overlapping each apple, until the puff pastry is full of apples from edge to edge.
You should have enough apples and pieces of pastry to make three tarts.
Bake at 415 degrees for 20 minutes
Remove from oven, drizzle with Smucker’s Salted Caramel Topping.
Sprinkle with sifted powdered sugar.
Each tart should slice into 8 triangles. Serve warm.
