Caramel Apple Tart

This recipe makes 4 individual servings.

Ingredients:

1 sheet of puff pastry dough (9”x14”)

4-5 honeycrisp apples

1 cup caramel sauce

(Here is a link to the most comprehensive and understandable way to make homemade caramel sauce that I have ever found)

Instructions:

Step 1: Use cooking spray for four sections of a large muffin tin (4” diameter openings), and cut out (8) 1”x9” strips of parchment paper that will be stuck to the cooking spray and used to lift the tarts out of the muffin tin. Stick the strips in (I make a plus sign with them so I can get them out from any angle).

Step 2: use a 4 ½” bowl to make a cutout of your tart circles on your sheet of puff pastry dough. 

Step 3: place your puff pastry circles in the bottom of the sections of muffin tin (pastry will go up the edges a ways as well, not just cover the bottom) and prick the pastry with a fork in multiple places.

Step 4: brush a small amount of caramel onto the base of the pastry, very thin, just enough for a bit of flavor.

Step 5: Using a vegetable peeler, get the peel of the apple off, then continue to make thinly sliced peels with the rest of the flesh of the apple. Make an initial center “bud” for the apple rose, then craft the rest of the rose using the thin slices until you’ve worked your way to the edge, filling in gaps when necessary. You will use 1 apple per pastry, but depending on the size of the apple you may need a fifth one to fill in.

Step 6: Bake the tarts at 400 degrees for 25 minutes or until pastry is browned and flaky. 

Step 7: Drizzle equal parts caramel over the top of each pastry and serve immediately.