Apple Almond Tarts closeup
Print Recipe Pin Recipe

Apple Almond Caramel Tart

Make a whiskey caramel sauce with Rattlesnake Rosie’s Apple Pie corn whiskey, drizzle it on an Apple Almond Caramel Tart, and you’ve got a memorable treat!
Adapted from See and Savour
Prep Time15 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, French
Keyword: Almonds, Apples, Caramel, Caramel Sauce, Puff Pastry, Tarts
Servings: 16 slices
Calories: 175kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1 sheet puff pastry, defrosted but still cold
  • ½ package Odense Almond Paste
  • 1 large Granny Smith apple, cored
  • 1 Tbsp lemon juice
  • 1-2 Tbsp cinnamon sugar, see Note
  • Pinch salt
  • 1 large egg, beaten + 1 Tbsp water, for egg wash
  • Apple Pie Whiskey Caramel Sauce, warmed

Procedure

  • Preheat oven for 400°F.
  • Thinly slice the apple. I used a mandolin slicer to get nice thin cuts...just BE VERY CAREFUL when using a mandolin and always use the food guard. Otherwise you can take off the top of your finger (and I have!)
  • Mix the apples, lemon juice, cinnamon sugar, and salt together in a bowl and let it sit for a few minutes.
  • Cut puff pastry in half (if you prefer less puff part you could cut in three parts, which is what I did) and place on a non-stick baking sheet.
  • Put almond paste pieces on the puff pastry sheet to about 1-inch from the edges. I tried to roll out the almond paste (a fun experience, to be sure) before putting it on the puff pastry…you can spread it as you see fit.
  • Arrange apple slices along the puff pastry in a line stacking the apples as you go. Brush edges with egg wash.
  • Place in the oven for 20 minutes or until golden brown.
  • Remove pan from oven and transfer to wire rack to cool. Put tarts on a cutting board and drizzle caramel sauce on top. Slice with a pizza roller, or sharp knife into 1-inch strips.

Recipe Notes

I make my own cinnamon sugar using 1:3 parts cinnamon to 3 parts sugar. You can make yours to taste
Puff Pastry can be super easy, yet super frustrating, to use. It warms very quickly, and warm = stretchy
Put the cold puff pastry on baking sheets before topping them – trying to move them after topping them just makes a mess
Brush the pastry edges with egg wash for extra shine. Not strictly necessary, but still…
If you want, you can sprinkle a bit of coarse sugar for extra crunch on the tarts before baking.
Remember, no matter how it looks, these tarts will taste great!
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!