Caramel Apple Torte

Cottage Life Recipe Contest Winner, 2004 – Second Prize

By Cindy Dachuk

1 pkg (397 g) frozen puff pastry, thawed

1 ½ pkgs (250 g) cream cheese, softened

3 tbsp (45 ml) granulated sugar

1 egg

3 tbsp (45 ml) lemon curd

2 tbsp (30 ml) lemon juice

5-6 apples, peeled, cored, and sliced thinly into wedges

3/4 cup (175 ml) caramel sundae sauce

Roll out puff pastry on lightly floured surface to fit into a greased 12" (30 cm) pizza pan, leaving a small lip of dough up the sides of pan.
Beat cream cheese, sugar, egg, lemon curd, and lemon juice together until smooth. Spread evenly over pastry.
Arrange apples over filling, starting with a circle of apples around the outside edge, then working rows of apples toward the centre, overlapping each layer slightly
Drizzle ½ cup (125 ml) caramel sauce over apples.
Bake at 350°F (180°C) for 50-60 minutes, or until pastry is puffed and apples are tender and lightly browned. Cool tart completely. Drizzle remaining caramel sauce on top before serving.
Tips
- You can also make the tart in a rectangular shape on a baking sheet. Arrange apples in rows down the length of the pastry.
- Serve torte with whipped cream or vanilla ice cream.
- If lemon curd is hard to find, replace it with an additional tablespoon (15 ml) of sugar and lemon juice.

Print Recipe Email Print Ingredients Leave a comment