Caramel Apple Tart

I know, this picture doesn't match the title of the post, but . . . .
















http://www.pauladeen.com/recipes/recipe_view/fresh_fruit_tart/

It all started with this recipe.  I had somewhere to go and needed a dessert so I thought I'd give this a try.  It seemed easy enough and turns out, it was!

Unfortunately, I forgot to take a picture, but I swear, mine looked identical to this!

Then, I made it again for a friend on a gluten-free diet.  I substituted white rice flour for the all-purpose flour and it came out equally delicious!

When the third time came around, I decided to give it a Fall flavor so I used apples and caramel.  The results did not disappoint.

Whichever route you decide to take, they are all equally delicious!

Caramel Apple Tart

Crust:

1 1/2 sticks butter at room temperature

1/2 cup powdered sugar

1 1/2 cups flour

Mix butter and sugar.  Add flour until dough forms.  Press dough into tart pan with removable bottom.  (I left the bottom of the bottom of the pan at my friend's house so I used a spring form pan instead)

Bake crust for 12 minutes at 350 degrees.  Allow crust to cool.

Cream:

8 oz  cream cheese

1/2 cup powdered sugar

1 tsp vanilla

Mix all ingredients until smooth.  Spread over cool crust

Caramel:

2 cups sugar

1 1/2 sticks butter softened and cut into pieces

1 cup heavy cream, room temperature

In a heavy saucepan, heat sugar until melted, whisking often.  Once sugar is melted and turns golden, add the butter and continue to stir.  Once mixture comes to a boil, remove from heat and slowly add cream while continuing to stir.  caramel will thicken as it cools.  Once cool, spread over cream cheese mixture.

Top with sliced apples.  I used 1 1/2 Honey Crisp apples.  Then drizzle with more caramel and top with Heath bits.