Caramel Apple Tart

Ann Orton

Seems a bit cumbersome, but a great fall recipe. I gathered this from the Ivy Bake Shoppe in Ft. Madison, Iowa, on my mission to Nauvoo. We always tried to get over the River to catch this dessert as it was just out of the oven- great break from the missionary efforts and a drawbridge on the route.

Crust:
1 1/2 cups flour
1 1/2 Tbsp. sugar
1/2 cup freshly grated Parmesan cheese
1/2 cup butter
1/4-1/2 tsp. cayenne pepper (however hot you want it)
3/4 cup unseasoned bread crumbs
2 Tbsp. ice water

Combine flour, sugar, cheese, butter, and pepper; mix until crumbly. Add water, a little at a time until mixture is crumbly, but not wet. Spray a 9 or 10 inch springform pan and dump in crust. Press up the sides and the bottom of the pan. Sprinkle bread crumbs over base of crust.

Filling:
6 tart apples (Granny Smith), peeled and sliced
1 cup sugar
4 Tbsp. flour
2 tsp. cinnamon

Mix apples with sugar, flour and cinnamon. Layer into springform pan.

Topping:
3/4 cup sugar
1/2 cup flour
1/4 cup butter
Mrs. Richardson's caramel sauce

Top with mixture of sugar, flour and butter, mixed until crumbly. Sprinkle topping over apples. Bake at 350 degrees for 45 minutes or until lightly browned. Remove from oven and top with Mrs. Richardson's caramel sauce, about half a jar or until lightly covered. Makes 10-12 servings.