A tasty and easy dessert that you don't need to spend a lot of time on to create! I originally found this via some collectible recipes sheets. Caramel apples are a fall favorite for me, actually anytime really, but those delicious goodies usually only make an appearance at that time of year. Since at the time, it was in November, I decided I'd prepare this as one of our Thanksgiving desserts. It was a good decision, because everyone enjoyed it! It was a better choice rather than the traditional style apple pie. I recently enjoyed having some sliced apples with caramel apple dip, and that reminded me of this recipe and how delicious the caramel apple tart was, and also how easy it was to prepare...easy as pie!
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Caramel Apple Bistro Tart
Ingredients:
1 pie crust - unbaked/refrigerated/folded crust or make from scratch
1 can 20-21oz Apple pie filling
3/4 cup caramel apple dip
1/4 cup peanuts chopped
1/2 cup apple jelly
powdered sugar (optional)
Directions:
1 pie crust - unbaked/refrigerated/folded crust or make from scratch
1 can 20-21oz Apple pie filling
3/4 cup caramel apple dip
1/4 cup peanuts chopped
1/2 cup apple jelly
powdered sugar (optional)
Directions:
Preheat oven to 400F. Allow pie crust to stand per package directions.
Place unfolded pie crust on a parchment paper-lined baking sheet. Spread caramel apple dip onto crust and spread to within 2 inches of all edges. Spoon the apple pie filling on top of caramel and carefully spread, also within 2 inches of edges. Sprinkle with nuts. Fold edges two inches up and over the apple filling, leaving center uncovered, and pleating crust so that the crust lies relatively flat.
Bake at 400F for 15 minutes. Reduce heat to 350F, and bake for 30-35 minutes or until fruit is bubbly and crust is golden brown. In small sauce pan melt apple jelly over low heat (or microwave until melted). Brush melted jelly over entire tart and edges. Sprinkle with powdered sugar. Let cool slightly. Serve warm.
Enjoy!...
