An Apple a day…

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Cinnamon Apple Tart

1 sheet puffed pastry, cut lengthwise
3 apples, cored, halved vertically, and sliced super-thin
1 tablespoon lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 415 degrees.

Butter a baking pan and place the puffed pastry in it. To get more pastry height/thickness, layer two rectangles on top of each other.

Add brown sugar, cinnamon, lemon juice and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes or until pastry is puffed up and golden brown.

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, ice cream, or a sprinkling of powdered sugar.


Creamy Caramel Apple Dippers

1/2 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 (8 oz.) brick low-fat cream cheese, room temperature
2-4 apples, cored and thinly sliced

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. Watch very carefully to be sure that it does not burn. It can go from amber to black very quickly!

Remove from heat and slowly add in cream starting with a tablespoon or two, stirring with a wooden spoon until completely smooth. Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.

Then stir in the vanilla and cinnamon until well combined. Set aside until cool to the touch, about 25 minutes.

Using an electric mixer, mix the cream cheese on medium-speed until completely smooth. Drizzle in the caramel and mix on medium speed until smooth.
Serve with apple slices.