Apple Ricotta Tart With Caramel Sauce {A Meatless Monday Recipe

Apple Ricotta Tart With Caramel Sauce {A Meatless Monday Recipe

I realize that most of my Meatless Monday recipes are about supper or lunch. I don’t share many recipes that could be made for breakfast or a dessert. So today, I am sharing this recipe for apple ricotta tart with caramel sauce.

The tart is made of puff pastry, creamy ricotta cheese and fresh local mountain apples, drizzled with an amazing caramel sauce.  

This tart is so versatile! Serve it as a dessert or as breakfast on a beautiful fall morning for the family to enjoy. 

A versatile dessert or brunch, this apple ricotta tart is made with puff pastry and ricotta cheese, topped with apple slices, drizzled with caramel sauce. | TheMountainKitchen.com

How To Make Apple Ricotta Tart:

First, preheat the oven to 400 degrees F.

Remove the puff pastry sheet from the freezer and allow to thaw 20 to 30 minutes.

Peel, core and slice apples into ⅛ to ¼-inch slices. Place the slices into a large bowl and toss with sugar and spices.

When the pastry dough has thawed, roll it out onto a floured surface to roughly a 12 x 14-inch sheet. Carefully place the pastry dough onto a sheet pan.

After that, add the ricotta cheese. Spread it out evenly across the sheet using the back of the spoon, leaving a 1-inch border all the way around the edge of the dough.

Next, give the apples final toss in the sugar and spices. Add them on top of the ricotta cheese.  Reserve any juice inside the bowl.

I put mine in rows to make it look nice. However, you don’t have to do anything fancy if you don’t want to.

A versatile dessert or brunch, this apple ricotta tart is made with puff pastry and ricotta cheese, topped with apple slices, drizzled with caramel sauce. | TheMountainKitchen.com

Fold the 1-inch border of the dough up over the apples. Using a pastry brush, dip into the bowl of reserved juices from the apple slices and brush the edges of the dough.

Next, dot the tart with butter and sprinkle with extra brown sugar, if desired. Place the tart into the oven and bake until the edges of the pastry dough are golden brown; about 20 to 30 minutes.

Lastly, slice the apple ricotta tart warm.

Notes:

If there isn’t enough juice from the apples left inside the bowl you can use egg wash to coat the edges of the pastry dough.

Slicing can be made easier by using a pizza cutter.

You can also drizzle with caramel sauce, if desired.

A versatile dessert or brunch, this apple ricotta tart is made with puff pastry and ricotta cheese, topped with apple slices, drizzled with caramel sauce. | TheMountainKitchen.com

This apple ricotta tart is the perfect fall dessert or brunch.

I hope you will give it a try!

Apple Ricotta Tart

A versatile dessert or brunch, this apple ricotta tart is made with puff pastry and ricotta cheese, topped with apple slices, drizzled with caramel sauce.
Course Breakfast, Dessert
Cuisine American
Keyword apple, Caramel Sauce, ricotta, tart
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 751kcal

Ingredients

  • 14 ounce puff pastry dough (1 sheet)
  • 2 medium apples
  • ¼ cup light brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon ground cloves
  • ½ cup ricotta cheese (Homemade is best!)
  • 2 tablespoons unsalted butter diced for dotting the tart and extra brown sugar to sprinkle on top
  • caramel sauce for drizzling over the tart (optional)

Instructions

  • Preheat the oven to 400 degrees F.
  • Remove the puff pastry sheet from the freezer and allow to thaw 20 to 30 minutes.
  • Peel, core and slice apples into ⅛ to ¼-inch slices. Place the slices into a large bowl and toss with sugar and spices.
  • When the pastry dough has thawed, roll it out onto a floured surface to roughly a 12 x 14-inch sheet. Carefully place the pastry dough onto a sheet pan.
  • Add the ricotta cheese. Spread it out evenly across the sheet using the back of the spoon, leaving a 1-inch border all the way around the edge of the dough.
  • Give the apples final toss in the sugar and spices. Add them on top of the ricotta cheese. Reserve any juice inside the bowl.
  • Fold the 1-inch border of the dough up over the apples. Using a pastry brush, dip into the bowl of reserved juices from the apple slices and brush the edges of the dough.
  • Dot the tart with butter and sprinkle with extra brown sugar, if desired.
  • Place the tart into the oven and bake until the edges of the pastry dough are golden brown; about 20 to 30 minutes.
  • Slice the apple ricotta tart warm.

Notes

If there isn’t enough juice from the apples left inside the bowl you can use egg wash to coat the edges of the pastry dough.
Slicing can be made easier by using a pizza cutter.
You can also drizzle with caramel sauce if desired.

Nutrition

Calories: 751kcal | Carbohydrates: 71g | Protein: 11g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 30mg | Sodium: 278mg | Potassium: 208mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 4.2mg | Calcium: 90mg | Iron: 2.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

 

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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