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Salted Caramel Apple Puff Tart

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All of the ingredients for this Salted Caramel Apple Puff Tart could be just waiting in your in kitchen to be quickly turned into this delightful dessert.  Well, as quick as the puff pastry can thaw, anyway.  I usually have a jar of my salted caramel sauce in the fridge, but thats just because I can’t live without it!  The tartness of Granny Smith apples gives it complexity, but you could use any apples.  Cream cheese could be substituted for the mascarpone cheese, or you could omit it, but the subtle sweetness of the mascarpone can’t be beat.  I’ve brought these to a few holiday parties and they were gobbled up immediately.

Salted Caramel Apple Puff Tart
Recipe type: Dessert
Thaw the puff pastry on the counter for a few hours, or in the refrigerator over night.
  • 1 puff pastry, thawed
  • 2 medium Granny Smith Apples
  • ½ lemon
  • 4oz Mascarpone cheese (1/2 the amount if using creme de mascarpone, which is wetter)
  • 4 Tbs Salted Caramel sauce for drizzling
  1. Preheat the oven to 415F
  2. Core and slice the apples very thinly, place them in a bowl and squeeze lemon juice on them, toss to coat.
  3. Up-wrap and unfold the puff pastry.
  4. With a rolling pin, gently roll the puff pastry a few times to stretch it a bit. Place it on a cookie sheet lined with a Silpat or parchment paper.
  5. Spread the mascarpone in a very thin layer, staying about an inch from the edges.
  6. Drizzle about 2 Tbs of the caramel sauce over the mascarpone layer.
  7. Arrange apple slices on the puff pastry in rows, staying on the mascarpone.
  8. Drizzle more caramel sauce over the apples.
  9. Bake for about 20 minutes, until the edges are golden brown.
This is how it should look before it goes in the oven.

This is what the salted carmel apple marscapone tart looks like before the oven

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