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Caramel Apple Rose Tart

Yields12 Servings

 5 large apples
 ½ cup sugar
 ½ cup brown sugar
 ¼ tsp cinnamon
 ¼ tsp nutmeg
 1 package store-bought pie crust
 ¼ cup heavy cream
1

Working around the core, cut off the cheeks of the apples. Slice the apple cheeks very thin. Place all the apple slices in a large mixing bowl.

2

In a medium mixing bowl, combine sugar, brown sugar, cinnamon, and nutmeg. Stir to combine. Pour the cinnamon-sugar mixture over the apple slices and stir to coat, then let sit for 30 minutes.

3

After 30 minutes, remove the apples from the cinnamon-sugar mixture and squeeze them with your hands to remove the excess moisture. Place the drained apples in a separate bowl, reserving the liquid to make the caramel sauce.

4

Preheat the oven to 375 degrees F.

5

Place one sheet of pie crust in the bottom of a 12" cast iron skillet. Cut the other sheet of pie crust into strips and press them into the walls of the skillet attached to the bottom pie crust. Use a fork to poke holes in the bottom pie crust. Bake for 15 - 20 minutes.

6

While the crust is baking, bring the reserved cinnamon-sugar mix to a boil in a medium saucepan. Once the liquid is reduced by half (around 10-15 minutes), add the heavy cream and stir thoroughly. This is your caramel sauce.

7

Pour about 2 tablespoons of the caramel sauce in the baked pie crust.

8

Starting from the outside and working your way in, place the apple slices on the pie crust and slightly overlap them as you begin to layer to create a rose shape. Roll 1 to 2 thinly slices apples up tightly and place in the center.

9

Pour the remaining caramel sauce over the roses.

10

Cover the cast iron skillet with foil, and bake for 35-40 minutes. Uncover and bake for an additional 10 min.

11

Serve warm and enjoy with ice cream!

Notes:
12

For this recipe, I used a 12" cast iron skillet. You could also use a 9" or 10" skillet but your tart will be smaller and use fewer apples.

Nutrition Facts

Servings 12