Mascarpone Caramel Apple Tart
It’s Apple Season! It’s Apple Season! I love a good apple. How about you? I also love cooking with apples, although my husband is not a fan. He’s a weird duck. I don’t get it. If I decide to cook apples, I usually wait until he is out of the house. I made this Mascarpone Caramel Apple Tart the other day and it was so, so good that I thought I would share it with you.
When I go to the store here, I like to buy a few things that I haven’t tried or seen before. Some things are specific to Martinique, some are French and some are just things that are new to me. I saw Mascarpone in the dairy case and as I had heard of it before, but never used it, I pick some up.
Mascarpone comes in a tub and is in the cheese section. It’s similar to cream cheese, but not quite the same. I also picked up some phyllo dough, which I’ve used a couple of times before, but not in a long while.
If you’ve never worked with phyllo dough, let me give you a few tips. It is very fragile, so take your time. Second, if it rips, don’t panic because you stack it, so the rip will be covered up and also, there are a lot of layers. Third, keep it cold until you are ready to use it. It doesn’t rip as easily when it’s cold.
As you may know, if you’ve read some of my posts with cooked fruit and as I said at the beginning of this post, my husband doesn’t like it. He shudders when he sees me eating it. He’s a very odd man. His Grandma was an amazing cook. When you had lunch at her house, it was a hardy meal with a delicious dessert. Sometimes she would make a cobbler and have ice cream with it.
My husband would ask for only ice cream, but I think she must have known he didn’t like the cooked fruit and wanted to see what he would do because every time she gave him the cobbler anyway. He would never offend his grandma. No way. So, he ate it. Every time. He says it was really hard not to outwardly shudder or throw up. I don’t know what he’s talking about because I loved it.
The reason for the story is to explain why I always make individual servings of recipes with cooked fruit instead of one big pie. That way I can freeze the extra or wrap them well for the refrigerator. I use Wilton Perfect Results tart pans. (affiliate link) I like them a lot because they are perfect serving size and nothing sticks to them.
This particular dessert turned out really, really great. The sauce is one you can have just on ice cream or to dip raw apples in too. I’m not sure how long it will keep though, because I used it all in this recipe. My guess is about 2 weeks in the refrigerator, in a sealed container. That is just a guess though.
- 5 Tbsp butter, not margarine, divided
- ¼ cup dark brown sugar
- ¼ cup mascarpone
- 2 tsp pure vanilla extract
- ½ cup chopped pecans
- 2 Gala apples, peeled and chopped
- ½ package phyllo dough
- Preheat oven to 350°.
- In a small pan, over medium-high heat, melt 3 Tbsp butter.
- Add sugar and stir constantly until the sugar is melted and incorporated.
- Boil on medium heat, for 5 minutes.
- Remove from the heat and add mascarpone, stirring to melt the cheese.
- Add the vanilla and mix.
- Allow the sauce to cool while you prepare the tart.
- Melt the remaining 2 Tbsp butter in a small bowl.
- Cut the dough in half and then one half in half for small tart pans.
- For each tart, butter a layer of dough with a pastry brush and place it in a pan.
- Repeat for each layer. Each tart will have 5 layers of dough.
- After you complete the dough, peel and finely chop the apples.
- In a medium bowl, mix the apples and pecans.
- Divide the fruit between the tarts.
- Pour the sauce over the apples, dividing evenly between each tart.
- Bake for 20 minutes.
- Remove from the oven and allow to cool a few minutes.
- Serve with ice cream or whipped cream.
I really hope you enjoy this Mascarpone Caramel Apple Tart. You can buy mascarpone in most countries, I’ve just never done it before. Have you ever tried it? If you have used it, what did you make with it? I have more in the refrigerator. Do you think this is a recipe you would enjoy? Leave me a comment below please. I love getting comments.