Recipe: Broken Apple Tart
Of course, I have to admit that my cooking venture with the apples didn't start out as a tart; my original plan was to make dairy-free caramel apples for my co-workers, one of whom has a dairy allergy. But the caramel was too hard and became too brittle to bite into. After venting in frustration as my plans had gone so significantly awry, I still had apples to use up. Et, voila! An apple tart!
- 1 pie crust, at room temperature
- 8 apples, peeled, cored, cut into 1/4-inch slices
- 2/3 cup caramel ice cream sauce
- 1/4 cup butter, melted
- 1 cup cookie crumbs (from Nilla wafers or graham crackers)
- 1/2 ounce sliced almonds
- 1/8 cup brown sugar
- 1/4 teaspoon cinnamon
Preheat oven to 375 degrees.
Place the pie crust into a false-bottomed tart pan (or a pie dish). Press crust into the bottom of the pan and up the sides; use a knife to trim excess dough.
In a large mixing bowl, combine apple slices and caramel sauce; pour into the crust.
In a small bowl, combine all of the streusel ingredients; sprinkle over the apples.
Place the tart pan onto a larger baking sheet because the caramel sauce seeps a bit, and bake for 50 minutes until top is golden and the apples are tender when pierced with a knife.
Let cool to room temperature, then try to serve it in slices. When it won't cooperate, simply scoop it up, place it on a serving dish, and offer it with ice cream or whipped cream... and no explanations of what its original incarnation was supposed to be!
Makes 8-10 servings.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 27, 2011.