I had a dream of having carrara marble counter tops long before they became trendy, long before anyone cared about carrara marble. I was offered an opportunity to work with PAM Cooking Spray right as the counter tops were installed. I knew immediately that I was going to have make pie dough on the marble, and I wanted to make a dessert that was easy and fabulous enough for you to serve at your holiday dinner.
The marble slabs we chose were so unique that even the expert from the marble company isn’t quite sure they are carrara marble and he’s been to the carrara quary in Italy. We feel blessed to have found those.
I said carrara marble was trendy, but in truth it’s timeless and classic, just like apple pie is to us Americans, and it’s fitting that the first thing I made was this Caramelized Apple Tart.
This is no ordinary apple pie. The apples are cooked halfway on top of the stove in a caramelizing brown sugar and butter mixture. The aroma of that (with a little added cinnamon) will get everyone in the house to run into the kitchen with their tongues hanging open. You will have some extra sauce, which you save, heat up and pour over vanilla ice cream.
The only issue you could have with caramelizing apples and baking them on pie dough is that the pie dough could stick to the pan. The caramel sauce will run over and down the pan, causing the tart crust to stick to the pan. PAM Cooking Spray will solve that problem.
Although I used tart pans with removable bottoms, the issue is the sides. Just spray with PAM and you will be able to easily lift the tart or tarts out of the pans for your beautiful presentation. Most bakers only use cooking or baking sprays for cakes, but when you have sticky fillings, like this apple tart or sticky almond tart, you want to be assured that you can remove the tart and present your dessert on serving dish the way it deserves to without falling apart or breaking off.
This recipe made one large tart and four small tarts. I always make enough for a tester tart, but to my joy, this recipe will give you four tarts and you’ll be extra happy.
If you decide to make only small tarts, they freeze well and they could be the best little breakfast that your guests ever had.
I used the Original PAM Cooking Spray, because it’s so versatile, but I am especially happy with how it aids me when baking.
“PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).
This is a sponsored post in partnership with TapInfluence and PAM Cooking and it’s my hope to share my personal baking tip with you to make your upcoming holidays as easy and joyful as possible.
You can find more Spinach Tiger Holiday ideas by following my Pinterest Boards.
You might be interested in the pies and cakes I make every holiday.
- Pie Dough (recipe here).
- Pam Cooking Spray
- 8 cups sliced Granny Smith apples
- 2 teaspoons cinnamon
- dash nutmeg
- juice of ½ lemon
- 1¼ cups brown sugar
- ½ cup butter
- ½ teaspoon salt
- 1 tablespoon instant tapioca
- 2 tablespoon milk or cream (for brushing over pie before baking)
- raw sugar (for dusting top of pie)
- Prepare pie dough. Refrigerate.
- Peel and slice apples. Use at least 80% granny smith apples, as you need the tartness to balance the sweetness.
- Toss apples with lemon juice and cinnamon. Set aside for at least 30 minutes.
- Melt butter in a pan large enough to hold the apples.
- Once the butter is bubbling, add the brown sugar, stir into a sauce, and add apples Cook apples until softened, about five minutes.
- Cool down the apple mixture before baking.
- Take dough out of the refrigerator and allow to sit for 10-15 minutes.
- Roll out half of the dough in rounds to fit your tart pans.
- Before you put the pie dough on the pans, spray with Pam cooking spray, making sure to spray the sides of the pan.
- Using a fork, puncture the bottom. Refrigerate the tart pans until ready for baking, at least 20 minutes.
- Refrigerate any remaining dough.
- Preheat oven to 400 degrees F.
- Once the apples are cool, use a slotted spoon to put the apples into tart pans. You will have some remaining sauce left over, which you can use to top the tart or top ice cream. Use the remaining dough to top the tarts. Cut out shapes or use a cookie or biscuit cutter.
- Brush milk over the tops and sprinkle with raw sugar.
- Line a baking sheet with foil. Place tart pans on baking sheets.
- Large tarts will bake from 40-50 minutes. Check at 35 minutes.
- Small tarts will bake from 25-30 minutes. Check at 20 minutes.
- Once the apples are cool,
PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.