Recipe courtesy of Ree Drummond
Sheet Pan Dutch Apple Tart
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Tart Dough:
Filling:
Crumble Topping:
Directions
- 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.
