Caramel Apple Tart is everything you would want in an apple dessert. Full of apples, spices, brown sugar and brandy, it’s covered with walnut streusel and caramel.
So you ask, what is the difference between a pie and a tart? The answer is essentially nothing significant. A pie is quite often covered with a pie crust. Tarts never are and are generally baked in fluted tart pans with removable bottoms – think quiche pan only deeper.
That’s where the streusel comes in. Something has to go on top of the Caramel Apple Tart to keep the filling juicy. The caramel that tops this particular tart gilds the lilly even more. This was a favorite with my wholesale clientele. So much so that we would have two 24 quart containers of caramel going at once to satisfy the demand. Continue reading