Caramel Apple Tart

  • Time for preparation: 10 minutes
  • Time for cooking: 20 minutes
  • Number of portions: 6-8



  • 1 sheet frozen ready-to-bake puff pastry, defrosted
  • 3 medium Granny Smith apples, peeled and cored
  • 2 tbsp. butter
  • ¼ tsp. ground cinnamon
  • ½ pkg (4.5 oz. or 14 pieces) Werther‘s Original Baking Caramels, unwrapped

1. Preheat oven to 425 degrees.

2. Lay the puff pastry on a parchment paper lined sheet pan. If the pastry has creases in it, roll a rolling pin over it to flatten it out slightly. Cut a large disk from the pastry (it will be about 9 – 10 inch in diameter) using a dinner plate for a pattern. Prick the surface all over with a fork, well.

3. Bake for 15 to 20 minutes till golden brown on top. Set aside.

4. Meanwhile, cut each apple into 8 wedges. Heat butter in a large skillet over medium heat. Add apples and cook, stirring occasionally 10 minutes or until apples begin to soften. Reduce heat to low and cook an additional 5 minutes or until apples are cooked through. Remove apples from skillet and set aside.

5. Add the cinnamon and caramels to skillet and melt over low heat, stirring frequently for 5 minutes. Return apples to skillet and fold them into the melted caramel.

6. Spoon the warm apple mixture over cooked pastry. Tart is best when served the same day.

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