Apple Tart and the Fourth of July!

It's as easy as apple pie...err...say what? If Apple Pie was that easy, I'd probably have just gone and made an apple pie. Apple Tarts are not only easier to make, but a heck of a lot easier to eat, at least if you're trying to eat with your hands. The big difference is in the crust, you can just used a premade frozen pasty sheet, so NO pie crust to make,Yay! I was originally going to make Pioneer Woman's Apple Tart, and I sort of did, I just changed it a bit and added a caramel drizzle on top...mmmmm, caramel!

Easy as Pie Apple Tart with Caramel Drizzle

Tart
Frozen Pastry Sheet
3 apples, peeled/cored/thinly sliced
fresh lemon juice
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt

Caramel
1/4 cup brown sugar
1/8 cup milk
1/3 lb butter

Preheat oven to 450 degrees.
Liberally spray a cookie sheet with Pam baking spray, place the frozen pastry sheet on the pan and allow to thaw for about 15-20 minutes. Once thawed, cut into any size you'd like for your tarts, I used a pizza slicer and cut into 6 even pieces. If you notice your sheet getting soft and doughy looking, throw your cookie sheet into the freezer for a couple minutes.
Place your apple slices in large bowl and toss with the juice of about half a lemon. Add in your brown sugar, cinnamon and salt, coat well. Arrange your apple slices on the pastry sheet in overlapping layers. This time I did mine in a straight row, next time I think I'll cut my pastry sheet into circles, fanning my apple slices, so that it ends up sort of like a cookie. Cook your tarts for about 20 minutes, or until you notice the edges getting nice and brown, the browner the better!
Remove your tarts, allow to cool for a couple minutes then carefully transfer to a wire cooling wrack. While your apple tarts are cooling you can make the caramel topping. The caramel is completely optional, I just thought it really added something special to the tart. I didn't put much on at all, just a little is needed.
Using a small saucepan, bring your brown sugar, milk and butter to a gentle boil. Cook for about 3-4 minutes, making sure not to burn. Remove from heat and allow your caramel to cool for few minutes and thicken slightly. Using a small spoon, drizzle your caramel over the apple tarts, each will only need about a tablespoon of caramel. If your caramel becomes too thick, just reheat over low for a minute or two.

We made our 3rd annual trip to Brandermill to watch the fireworks over the reservoir. The kids were exhausted by the end of the show and let us sleep in till 7:30am, what a treat :) These tarts were a perfect and easy dessert for our picnic and just as good the next morning for breakfast, ENJOY!

Tips:
1. Either use a baking sheet with sides, or place a large sheet of tin foil on the bottom of your oven, juice from the tarts WILL run and make a huge burnt mess in your oven...thankfully I did think of this and was saved that disaster. I really need to get baking sheets with sides!
2. Use an apple corer, it will make your life easier while making sure your slices are beautiful, I really need one of these.
3. These tarts are a wonderfully dessert and so much easier to make than an apple pie, but they were awesome the next day for breakfast, just heat in your microwave for about 20 seconds.
4. Do not skip the fresh lemon juice. Use the bottled stuff if you have to, but make sure lemon juice gets in there, it adds just the right amount of fresh tartness.


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