Apple dulce de leche tart

Apple Dulce de Leche Tart – buttery crust filled with sweet apples and brushed with dulce de leche. A wonderful easy to make fall dessert

Apple Dulce de Leche Tart - buttery and flaky tart crust filled with diced apples and finished with a layer of dulce de leche. Recipe from Roxanashomebaking.com

If you had asked me a year ago how many calendars I know of I had told you there’s just one calendar for everyone.

Turned out I was wrong. There are at least two.

The one that everybody knows of and another one with food holidays. Don’t ask me who invented this food holiday calendar but I’m pretty sure you have seen or heard “Happy National …. Day” or month or week.

I was just checking my calendar and saw every single day in October is a National Food Holiday. Really, here’s a print screen.

And to top it October is the National Month for apples, caramel, cookies, dessert and 11 more. If you have a Google+ account I’m pretty sure you can see all the holidays in the Google Calendar.

Apple Dulce de Leche Tart - buttery and flaky tart crust filled with diced apples and finished with a layer of dulce de leche. Recipe from Roxanashomebaking.com

 I love apples and used them lots of times in baking but when it comes to caramel, well let’s just say, we’re not BFFs.

i could have bought some caramel from the store but I forgot and I had no caramel candies in the house. The closest thing I had was some leftover dulce-de-leche from the chocolate dulce de leche bread and chocolate cake with dulce de leche frosting.

Just heat some a little bit and it’s nice and runny, perfect to brush the tart with it.

Apple Dulce de Leche Tart. Recipe from Roxanashomebaking.com

Another ingredient I’m not BFF with is shortening. I can not make a pie/tart crust using shortening to save my life.

I’m all butter kinda of girl.  And I think it tastes even better. Buttery and flaky! And it’s totally foolproof!

As for the apples I used some honey crisp and Fuji, but I’m pretty sure any cooking apples would work.

This tart is definitely going to be on our Thanksgiving menu.

Apple Dulce de Leche Tart

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 4 hours

Yield: one 12X4 tart pan

Apple Dulce de Leche Tart

Apple Dulce de Leche Tart - buttery and flaky tart crust filled with diced apples and finished with a layer of dulce de leche.

Ingredients

  • 1 cup all purpose flour
  • pinch of salt
  • 6 tbsp cold diced butter
  • 2 tsp icy-water
  • 4 Fuji apples
  • 3 honey crisp apples
  • 3 tbsp butter
  • 1/2 cup sugar
  • 1/2 cup dulce de leche

Instructions

  1. In a food processor add the flour, salt and butter. Pulse few times until the mixture resembles fine bread-crumbs. Add few drops of water at a time and pulse until the dough comes together in a ball.
  2. Take the dough out and with your fingers press it in a 12X4 tart pan covering the sides as well.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. In the meantime, peel and core the 4 Fufi apples. Cut them into 8-10 slices.
  5. Place them in a saute pan with the 3 tbsp of butter and cook over low heat until just begin to brown on the edges. Set aside.
  6. Peel, core and roughly chop the remaining 3 apples. Put them in a small saucepan with the sugar and cook for about 20-25 minutes until soft but not mushy.
  7. Heat the oven to 375F. Remove the plastic wrap from the tart shell, cover it with parchment paper and fill with baking beans/uncooked rice.
  8. Bake for 15 minutes. Remove the parchment paper and the beans and cook for 5 more minutes.
  9. When baked, take it out of the oven completely (without turning off the oven) fill it with the cooked chopped apples and arrange the caramelized apples on top.
  10. Return to the oven and bake for 30 more minutes.
  11. Just before taking it out of the oven, heat the dulce de leche for 1 minute in the microwave and as soon as the tart is baked brush the dulce de leche over the sliced apples.
  12. Cool completely before serving.
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Apple Dulce de Leche Tart - buttery and flaky tart crust filled with diced apples and finished with a layer of dulce de leche. Recipe from Roxanashomebaking.com

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Apple Tart at Gimme Some Oven

Apple Tart at Rosa’s Yummy Yums

Apple Tart at Food Republik

 

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    I love the idea of combining apples and dulce de leche (instead of caramel)! This tart is gorgeous! And thanks for the food holiday list…I had no idea that October had so many!

  2. says

    You can’t see me drooling over here, can you? You know I am though, right? Wow. Wow, oh wow. Caramel; dulce de leche; it’s all good in my book. It makes me happy, as does this tart. It’s gorgeous.

  3. Helene Dsouza I Masala Herb says

    That’s looks very dangerous delicious Roxanna, great photos!
    I know what you mean, I am not a fan of making my own caramel. Your dulce de leche looks so great, I think so I ll give it a try.

  4. Jill Colonna says

    Roxana, each photo is as stunning as the next. LOVE apples, caramel, the works and great idea to paint it on. I’ve never looked at that food calendar – I have enough problems keeping up with one!

  5. Matt mmWine Horbund says

    When I went to France last October, I had an apple tart. It was the most incredible thing I had ever eaten, dessert wise. I wanted a recipe to recreate it, and found none. This is the closest recipe I’ve seen. I look forward to making this sometime soon! Cheers!

  6. says

    Love the food calendar! I should check it more often, though! Ever since I went to South America, I’ve appreciated dulce de leche so much more! Apples and caramel are a good pairing, so I’m sure apples and dulce de leche is so much more satisfying!

  7. Anita @ Hungry Couple says

    I’m also an all butter baker. I don’t do shortening. Your tart came out so beautifully in that rectangular pan (I may need to buy one now!) and I love the sauce you chose. Really stunning dessert!

  8. The Messy Baker says

    Roxana, this tart is gorgeous. I just want to reach through the screen, grab a hunk, and chow down. I can’t wait to try this lovely tart recipe. Pinned!

  9. donna says

    I just bought this pan and am so glad i now have two desserts to try in it….than you for sharing this, it looks incredible!

  10. Bea Long says

    I do like this recipe. Your comment about shortening, I felt the same way but I have to admit that if you want a flakier food item at time you can add just a touch because of the butter it will cause it to be heavier but not flakier. I had this little ole lady that put me to the test and she was right darn it. Much to my shock even today I won’t use it even knowing the difference I always just reach for the butter. It is hard to change, but the “GOOD LARD” which is healthier than butter really makes a difference. I learn that from Iron Chef Michael Symon you might know who uses it all the time. I love your recipes!! Best regards!

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