A tart is so much easier to make than a pie, and it looks so beautiful too. This free-form rustic tart is even easier: crust is just spread on a cookie sheet and folded over the apples at the edges. With a rich caramel pecan sauce to drizzle on top who can resist?
This recipe is from Pillsbury and is actually called Cinnamon Apple Pie with Caramel Pecan Sauce. It only uses 1/4 cup chopped pecans which is nice with the higher prices on pecans we’re seeing.
RUSTIC APPLE TART with CARAMEL PECAN SAUCE (makes 1 pie, serving 8)
1 refrigerated pie crust, softened as directed on box
1/2 cup plus 1 teaspoon granulated sugar, divided
4 teaspoons cornstarch
1 teaspoon cinnamon
4 cups thinly-sliced, peeled apples (about 4 medium apples)
1 teaspoon milk
CARAMEL PECAN SAUCE:
1/4 cup butter
1/2 cup firmly-packed brown sugar
2 Tablespoons light corn syrup (don’t worry; this is not the high-fructose corn syrup they worry about)
1/4 cup chopped pecans
1/4 cup whipping cream, NOT whipped
1/2 teaspoon vanilla
Heat oven to 450 degrees. Spray cookie sheet with cookie spray.
Remove pie crust from pouch. Unroll crust onto cookie sheet.
In medium bowl, mix 1/2 cup sugar, cornstarch and cinnamon.
Gently stir in apples.
Spoon onto crust, spreading until you get 2 inches from the edge.
Fold edge of crust over apples.
Brush crust edge with milk. Sprinkle the edge with sugar.
Bake 25-30 minutes or until crust is golden brown and apples are tender.
Put foil loosely over the entire pie for the last 10 minutes of baking if necessary to prevent it from burning.
Make the sauce:
In 1-quart pan melt butter over medium heat. Stir in brown sugar and corn syrup.
Bring to a boil. Reduce heat and let it continue in a low boil for 2 minutes.
Boil 2-3 minutes more or until the pecan pieces are lightly toasted. Stir occasionally.
Remove from heat.
Stir in whipping cream. Let cool for 15 minutes.
Add vanilla; stir well.
Serve over warm or cool pie. This is very rich-tasting on its own, but you can add a scoop of vanilla ice cream if you like. Or you could skip the sauce and just add ice cream. That sounds good to me. Another way to serve this without the caramel sauce is to spread a fruity glaze over the apples in the tart. A short time before serving, warm 1/4 cup of apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine. Pretty. You could sprinkle some sliced almonds on top of the glaze to make this drop-dead gorgeous.
The recipe says it serves 8, but it is such a rich dessert that you could probably cut the pieces smaller, especially if you have other deserts available. Without the sauce this could be a nice addition to a brunch or a holiday breakfast.