Easy Free Form Caramel Apple Tart Recipes

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, press seams together. Bake 10 to 13 minutes or until golden brown.
• Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until apples are just tender.
• Spread 1/2 cup of the dulce de leche onto warm crescent crust, leaving 1/2-inch border; carefully arrange cooked apples in single layer over top. In small microwavable bowl, microwave remaining 1/4 cup dulce de leche uncovered on High 10 to 20 seconds or until thin enough to drizzle. Using fork, drizzle over apples. Serve warm.

Steps:

• Heat oven to 400ºF.
• Microwave caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after each minute. Cool 5 min.
• Meanwhile, unroll pie crust on parchment-covered baking sheet; roll into 12-inch round.
• Spread cream cheese onto pie crust to within 2 inches of edge; drizzle with 1/2 the caramel sauce. Arrange apple slices over crust, overlapping as needed to form even layer. Dot with butter; drizzle with remaining caramel sauce. Fold edge of pastry over apples, leaving center uncovered. Sprinkle with cinnamon.
• Bake 25 to 30 min. or until apples are tender and crust is golden brown. Cool completely.

Steps:

• Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
• Preheat oven to 375 degrees F.
• Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
• Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
• Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
• In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
• Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.

Steps:

• Heat oven to 375°F Remove pie crusts from pouches.
• Place 1 crust flat in center of ungreased large cookie sheet.
• If necessary, press out folds or creases.
• Place second crust flat over first crust, matching edges and pressing to seal.
• With rolling pin, roll out into 14-inch round.
• Fold 1/2 inch of crust edge under, forming border; press to seal seam.
• If desired, flute edge.
• Prick crust generously with fork.
• Bake 20 to 25 minutes or until golden brown.
• Cool completely, about 30 minutes.
• In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
• Spread evenly over cooled baked crust.
• Spread pie filling evenly over yogurt mixture.
• Drizzle caramel topping over top.
• Cut into wedges.