A delightful twist on the classic apple crumble pie, featuring a caramel-infused filling and a buttery crumble topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Peel, core, and slice the apples into thin wedges.
Uniform slices ensure even cooking.
In a mixing bowl, combine the apple slices, cinnamon, granulated sugar, and flour. Toss until the apples are evenly coated.
Mix gently to avoid breaking the apple slices.
Arrange the apple mixture in the tart pan and drizzle with caramel sauce.
Layer the apples neatly for an appealing presentation.
In another bowl, combine the flour and brown sugar for the topping. Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or fork for best results.
Sprinkle the crumble topping evenly over the apples.
Press lightly to ensure the topping adheres to the apples.
Bake the tart in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
Check halfway through and cover with foil if the topping browns too quickly.
Allow the tart to cool for at least 30 minutes before serving.
Cooling helps the filling set for cleaner slices.
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