Caramel Apple Tart

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest Fall dessert.

Ingredients

 

 

1 cup all-purpose flour, plus 2 tbsp for rolling out dough
18 tsp salt
4 tbsp cold butter, divided
13 cup cold low-fat buttermilk
4 large Granny Smith apple
2 tsp lemon juice, freshly squeezed
14 cup white sugar
1 tbsp fat-free caramel sauce

Directions

 

  1. Combine 1 cup flour and salt in a large bowl. Cube 3 tablespoons butter, then cut it in with a pastry cutter or fork until the pieces of butter are the size of small peas. Stir in buttermilk just until the dough starts to come together (do not overwork; pieces of butter should still be visible). Shape dough into a ball, flatten it into a disk, and wrap well with plastic wrap. Refrigerate for at least 20 minutes or up to 2 days.
  2. To roll out the dough: Dust a large piece of parchment or waxed paper with flour and put the dough in the middle. Dust the top with flour and place a second large piece of parchment or waxed paper on top. Roll out into an 11-12 inch circle. Remove dough from the paper and press it into a tart pan. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
  3. Arrange an oven rack in the lowest position, place a baking sheet on the rack, and preheat to 400 degrees F (205 degrees C).
  4. Peel, core, and slice apples into 1/8 inch thick slices, placing them in a bowl as you work and sprinkling with lemon juice to keep them from turning brown. Arrange apple slices in a circle starting around the outside of the pan, overlapping the pieces so it looks like a rose. Evenly sprinkle with sugar and dot with remaining 1 tablespoon butter.
  5. Bake on the heated baking sheet for 40 to 45 minutes or until the apples are tender, but not mushy. If the apples start to get too brown, loosely place a piece of aluminum foil over the tart and continue baking. Remove from the oven to cool. Drizzle with caramel, slice into 8 pieces, and serve immediately.
  6. Per serving: 6 SmartPoints; 6 PointsPlus; 4 POINTS (old)

Source : allrecipes.com

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