Gertrude's Caramel Apple Tart

Oct 20, 2020

Crisp Granny Smith apples covered with buttery caramel are transformed into a classic treat. Celebrate the sweet taste of Fall with Gertrude's Apple Tart.

We start with our Washington State extra fancy Granny Smith apples, that are dipped in buttery caramel made from milk, cream, vanilla & sugar blended and cooked in copper kettles, then bake them a top a flaky crust.

Topping ideas: We used salted pecans for the recipe, but you could add other sweet treats like teenie poppers, smidgens, or a drizzle of melted chocolate.

Ingredients:

1 Gertrude Hawk Caramel Apple
1 Sheet of store bought crescent dough
1/4 Cup salted pecans
1 Tbsp Butter (melted)
Sprinkle of brown sugar

Directions:

Preheat oven to 350˚

Slice sides off the apple (should end up with 4 sections), then slice each sections into 1/4 inch slices, keeping as much of the caramel on the apple as possible.

Line a baking sheet with parchment paper, unroll the crescent dough and cut into four equal squares of dough. Lay the crescent dough squares onto the baking sheet.

Brush the melted butter onto the dough. then arrange the apple slices on top of the crescent dough in a row, slightly overlapping.

Sprinkle the pecans over the apples and place the tart into the oven for 15 minutes, or until the dough is golden brown.

Let rest for 5-10 minutes, then top with a sprinkle of brown sugar.

ENJOY alone or with a scoop of your favorite vanilla ice cream! YUM!