5-Ingredient Apple Tart | Cream Cheese + Caramel | 8x8 Pan
Nana don't make full-size pies like she used to, cher. So I started making this little 8x8 apple tart, and now everybody asks for it.
It's part cheesecake, part apple pie, with a flaky crescent crust, a layer of sweet cream cheese, fanned apples and a drizzle of caramel.
"No leftovers" is the idea, and most days it works.
It takes about 15 minutes to throw together and bakes while you clean up.
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Ingredients
Yield: 9 squares (8x8 pan) — about 1 hour start to finish
1 can (8 oz) refrigerated crescent roll dough (Pillsbury; a seamless dough sheet is easiest, or use regular crescent rolls and pinch the seams)
4 oz cream cheese (half a block), softened
1/4 cup granulated sugar
2 medium apples, Honeycrisp or Gala, thinly sliced (farmers market apples are the best)
1/4 cup caramel sauce (store-bought ice cream topping; I use Smucker's)
Pantry extras (not counted in the "5"): 1/2 teaspoon cinnamon, cooking spray or butter for the pan, and powdered sugar for dusting (optional).
Equipment:
8x8-inch baking pan
mixing bowl
a mandoline for even slices
Instructions
1. Pre-bake the crust. Heat the oven to 350°F. Grease an 8x8 pan. Press the crescent dough into the bottom and 1/2 inch up the sides, pinch any seams closed and prick the bottom with a fork. Bake 8 minutes, until light golden. Let it cool 5 minutes.
2. Make the cream cheese layer. Beat the softened cream cheese, sugar and 1/2 teaspoon cinnamon until smooth. Spread it over the warm crust.
3. Fan the apples. Core the apples and slice them about 1/8 inch thick. Leave the peel on. Fan the slices over the cream cheese layer. A mandoline makes this quick.
4. Bake. Bake 18 to 22 minutes, until the apples are tender and the edges are golden brown. Cool 15 minutes.
5. Finish. Microwave the caramel sauce about 10 seconds, drizzle it over the tart and dust with powdered sugar. Cut into 9 squares.
6. Serve. Serve warm, with vanilla ice cream if you want to be fancy.
How To Serve & Store
To Serve: Warm or at room temperature, with a scoop of vanilla ice cream or a cup of Nana's Favorite Coffee.
To Store: Because of the cream cheese layer, refrigerate the tart within 2 hours of baking. Cover and keep it in the refrigerator. It's best within 2 days, when the crust is still crisp, and keeps 3 to 4 days at most. Rewarm a square in the microwave for about 10 seconds, or in a 350°F oven for a few minutes to crisp the crust.
Nana's Tips
Soggy crust? Pre-bake the full 8 minutes and pat the apple slices dry.
Lumpy cream cheese? Let it soften (about 10 seconds in the microwave) and beat it on its own before adding the sugar.
Apples still firm? Slice them thinner, or bake about 5 minutes longer. Honeycrisp holds its shape best, Gala is sweeter and softer, and Granny Smith is good mixed with Gala.
No caramel sauce? Melt about 10 caramel candies with 1 tablespoon of milk. Or drizzle 1 to 2 tablespoons of honey with a pinch of salt.
Using a 9x13 pan? Double everything (that's 2 cans of crescent dough) and bake 25 to 30 minutes.
Pick good apples. Skip mealy ones. Farmers market apples taste best, and they have the same calories as grocery store apples. Honeycrisp is about 52 calories per 100g, just sweeter, so you don't need extra sugar. Gala is perfect too.
Nutrition Information
Apple Tart — 8x8 Pan — 9 Squares
The crescent dough is most of it. That one can is about 800 calories and 1,600mg sodium, which is why one square is only 229mg sodium even with the cream cheese.
Per serving — 1 square (1/9 of the pan):
Calories: about 197
Total Fat: 8.4g (Saturated Fat 4.2g, Trans Fat 0g)
Carbohydrates: 26.2g (Fiber 1g, Sugar 13.9g, Added Sugar 11.5g)
Protein: 1.9g
Cholesterol: 14mg
Sodium: 229mg
Potassium: about 55mg
Whole pan totals:
about 1,770 calories, 76g fat, 236g carbs, 9g fiber, 125g sugar, 17g protein, and about 2,060mg sodium.
Cut bigger?
6 squares for dessert plates: about 295 calories, 12.7g fat, 39.3g carbs, 20.8g sugar per serving.
Nutrition is an estimate and varies with the brands you use.
Frequently Asked Questions
Can I use puff pastry instead of crescent dough?
Yes. Use one thawed sheet pressed or fitted into the pan. Pre-bake it the same way until light golden.
Do I have to peel the apples?
No. Leave the peel on. It adds color and holds the slices together.
Why is my crust soggy?
Pre-bake the full 8 minutes, spread the cream cheese on the warm crust, and pat the apple slices dry before fanning them on.
Does this tart need to be refrigerated?
Yes. It has a cream cheese layer, so refrigerate it within 2 hours of baking and keep leftovers covered in the refrigerator.
Can I make it ahead?
Bake it the morning of, or the day before, and refrigerate. Add the caramel and powdered sugar just before serving, and rewarm a square if you like it warm.
What are the best apples for an apple tart?
Honeycrisp holds its shape best. Gala is sweeter and softer. Granny Smith works well mixed with Gala.
Can I make it in a 9x13 pan?
Yes. Double everything (2 cans of crescent dough) and bake 25 to 30 minutes.
What if I don't have caramel sauce?
Melt about 10 caramel candies with 1 tablespoon of milk, or drizzle honey with a pinch of salt.
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