Find it fast!

Wednesday, September 24, 2014

Caramel Apple Gingerbread Tart

I'm so proud of this recipe! Creating it was the culmination of why I love to cook and bake.  I take something I love (these cookies) and combine it with other flavors I love (caramel apples) and present it in a new and beautiful way and it's a hit! I wish I could say everything I create is amazing but that would be a huge LOL.

When I posted the browned butter ginger molasses cookies I told you guys something great was coming your way, and I was referring to this yummy tart. An added bonus was I still had enough leftover dough to bake some extra cookies!!! I love baking with spices like ginger and cinnamon because in addition to eating this deliciousness later is that the smells emanating from a hot oven are stronger than any scented candle :)

To save time in this recipe, and because frankly it's just so PERFECT, I use a prepared caramel sauce from Trader Joe's. Make your own or buy another brand if you'd like, but make sure the consistency is like fudge and not something too liquidy (like a caramel syrup) or it will run all over when you cut your tart.

Serves 8

- 2 3/4 cups of browned butter ginger molasses cookie dough
-1/2 cup prepared fleur de sel caramel sauce (Trader Joe's)
-1/2 tablespoon corn starch
-4 apples, peeled. Chop up 2.5 apples into small pieces and thinly slice the other 1.5 apple into very thin slices. I use an apple slicer and then take each wedge and re-slice it with a knife into 4 more slivers.
-1 teaspoon cinnamon + 1 teaspoon brown sugar (or cinnamon sugar grinder from Trader Joes)
-1/2 cup cinnamon chips (Hershey's brand. If you don't have access to these you can skip it)
-coconut cooking spray (or other spray/melted butter)

Baked crust

To make
-Preheat oven to 350 degrees
-Spread out cookie dough into 9 inch tart pan. Push dough up EVENLY to the edges of the pan and then prick with a fork all over, including the sides. This will prevent it from puffing up unevenly as it bakes.
-Place tart pan in the preheated oven on the MIDDLE rack for 12-15 minutes, until it starts to look baked and brown.
-While the cookie dough is baking, mix the caramel sauce with cornstarch in a medium sized bowl. Add the CHOPPED apples and make sure they are well mixed.
Slightly overlap the apple slices along the edges
-Remove the baked crust from the oven and line the edges with the SLICED apples, taking care to overlap them slightly and let the tip of the apple slices extend to the top of the crust. Its ok that the apples will have an empty spot under them, that will be filled with caramel later.
-Take the bowl of chopped apples and caramel and spread across the middle of the tart.
-Sprinkle cinammon chips all over the top of your apple mixture.
-Mix together the ground cinnamon and brown sugar in a small bowl.
-Spray coconut oil or melted butter over the sliced apples along the edges of the tart and then sprinkle the cinnamon sugar mixture. This will help it brown nicely and give the sliced apples a rustic dried look.
-Return tart to the oven and bake for 25 minutes, or until the apples look cooked.
-Remove the baked tart and let it cool.
-You can drizzle more caramel over the edges when it comes out of the oven for a shiny look on the sliced apples.
-As it cools the crust will firm up a bit. If you like a super soft cookie crust, serve it hot, and it would be delicious with ice cream. I liked it most straight from the fridge the next day :)
Check out the caramel sauce!

Straight from the oven and ready to be drizzled with more caramel


I'd love to connect with you! Like SavvyChef on facebook, follow Savvy_Chef on instagram and tag #savvychef in your creations :)

No comments:

Post a Comment