Ree’s Dutch Apple Tart has a biscuity base that resembles shortbread, and an oat crumble topping, with slices of apple and caramel in the middle. Served hot with ice cream, it is a truly memorable dessert.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups brown sugar
- 3 sticks salted butter, at room temperature
- Pinch kosher salt
- 5 Honeycrisp apples, sliced thin
- 2 tablespoons of all-purpose flour
- 1 teaspoon ground cinnamon
- 2/3 cup bottled caramel sauce
- 1 1/3 cups all-purpose flour
- 1/2 cup quick oats
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- Pinch kosher salt
- 1 stick (8 tablespoons) salted butter, melted
- Vanilla ice cream, for serving
Instructions
- For the tart dough: Preheat the oven to 350 degrees F.
- In a large bowl, make the base by beating together the flour, brown sugar, butter and salt with a hand mixer until a well-blended dough forms. Press the dough into the bottom of an 18-by-26-inch sheet pan. Set aside.
- For the filling: In a separate bowl, toss the apple slices with the flour and cinnamon. Scatter over the dough base, covering as much surface as possible. Drizzle the caramel over the apples.
- For the crumble topping: Mix the flour, oats, brown sugar, granulated sugar and salt in a bowl. While mixing, slowly drizzle in the butter until well combined. With your hands, sprinkle the crumble topping over the apples and caramel.
- Bake until the edges begin to brown and the crumb is golden, 35 to 37 minutes. Remove and let cool slightly, about 10 minutes. Cut into squares and serve with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 636 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 6 g |
| Cholesterol | 84 mg |
| Sodium | 337 mg |
Reviews
WOW! This was amazing! I used my pampered chef stoneware sheet pan and the bottom was nice, crispy and chewy! I did cook it 15-20 min longer than suggested because the top wasn’t brown yet. Barely made it through the day because people kept taking bites while cooking lol. It’s all I can do not to make another one until Christmas!
I made this for Thanksgiving. I used an 18×13 pan. I used half the caramel sauce, and half the dough and crumble recipes, but used the whole filling recipe. It came out perfect. The dough was crusty, everyone loved it. Next time I will add a tablespoon of lemon juice to the filling to bring out the apple.
Made this with the of my granddaughters. We added an extra apple because that’s what e had. This was easy and fun to make and everyone absolutely loved it. We served it warm with a scoop of vanilla ice cream. Wouldn’t change a thing.
This was very easy to make and my family loved it! Made it the day before Thanksgiving, popped it in the warm oven for a few minutes after dinner on Thanksgiving, served with cool whip and everyone raved! The recipe says to use a sheet pan sized 18×26, but that must be a typo. I used a normal home-cook sheet pan and it was perfect.
I’ve made this twice now. The first time it was mentioned the caramel sauce was a bit too sweet but it was good. Tonight I made with no caramel sauce & it as much better.
Easy to make and delicious!
Haven’t tried the recipe yet because I didn’t have an 18×26 sheet pan, so I bought one. The sheet pan is TOO BIG for a standard home oven so I guess I will not be trying this recipe after all. Bummer.
Made it yesterday & it was a HIT-Delicious!
We loved this recipe!