Sheet Pan Dutch Apple Tart
Description
This apple tart has a biscuity base that resembles shortbread, and an oat crumble topping, with apple slices and caramel sauce in the center.
Ingredients
Tart Dough:
3 c. all-purpose flour
1 1/2 c. brown sugar
3 sticks salted butter, at room temperature
pinch of kosher salt
Filling:
5 Honeycrisp apples, thinly sliced
2 t. all-purpose flour
1 t. ground cinnamon
2/3 c. bottled caramel sauce
Crumble Topping:
1 1/3 c. all-purpose flour
1/2 c. quick oats
1/3 c. packed brown sugar
1/3 c. granulated sugar
pinch kosher salt
1 stick (8 t.) salted butter, melted
vanilla ice cream, for serving
Directions
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Tart Dough:
Preheat oven to 350 degrees F.
In a large bowl, beat together the flour, brown sugar, butter and salt with a hand mixer until a well-blended dough forms. Press the dough into the bottom of an 18x26 inch sheet pan. Set aside.
Filling:
In a separate bowl, toss the apple slices with the flour and cinnamon. Scatter over the dough base, covering as much surface as possible. Drizzle the caramel sauce over the apples.
Crumble Topping:
Mix the flour, oats, brown sugar, granulated sugar and salt in a bowl. While mixing, slowly drizzle in the butter until well combined. Use your hands to sprinkle the crumble topping over the apples and caramel sauce.
Bake until the edges begin to brown and the crumb is golden, 35 - 37 minutes.
Remove from oven. Let cool about 10 minutes.
Serve warm if possible, with a scoop of vanilla ice cream.
12 servings.