Combine brown sugar, flour, salt and corn syrup in a medium sized saucepan over medium heat and whisk together until well blended. Bring mixture to a boil while whisking. Remove from heat and immediately add the butter, chocolate chips and vanilla extract. Stir with a wooden spoon until chocolate is smooth. Stir in the pecans. Let cool for a minute or two and add the egg.
Pour the mixture into the pie crust. Back in the middle of the oven for a half hour. You can insert the toothpick into the center of the tart. It shouldn’t be wet or clean but have somewhat of a fudgy texture. You don’t want to overcook the tart.
When you remove the tart from the oven, if you are using a metal tart pan, let cool COMPLETELY for at least a half hour. Then gently press a large dish over the top of tart and turn over as you would a jello mold. Tap the tart gently on all sides and then left the metal tart pan away from the tart. It should be upside down on your dish. Invert the tart onto your serving platter.
Serve with a doll-up of cool whip or homemade whipped cream.
I baked! And I was so thrilled it came out to be so delicious! |
I also love to make this Baked Apple Cranberry Crumble. Like my summer specialty Fairytale Strawberry Rhubarb Crumble, this is a rustic dish that is easy to make and it’s fun because the measurements are really estimated. Usually I just throw in whatever I have or feel like using for the crumble topping. This dish screams AUTUMN and it’s a sure crowd pleaser! It’s also very portable. Hope you enjoy!
Ingredients:
1 1/4 cup all purpose flour
1 cup sugar
Pinch of salt
1 stick of unsalted butter cut into 1/2 inch cubes
1 1/4 cup of old-fashioned oats
1 cup of sliced almonds
1 1/2 teaspoon cinnamon (divided)
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice (optional)
6-8 large baking apples (I like honeycrisp.)
1 package of Ocean Spray Cranberries
Optional: Vanilla ice cream or whipped cream for topping!
Directions:
Preheat oven to 375 degrees. Peel, core and slice all apples. Place in water with lemon so that the apples do not brown.
In a separate bowl, combine flour, sugar, nutmeg, cinnamon, pumpkin pie spice (if using) and pinch of salt. Rub in chunks of butter with fingertips until it forms coarse crumbs. Mix in oats and almonds. Set aside.
Spray a large 9 X 14 aluminum tray with Pam baking spray (or use Crisco or butter). Add the sliced apples and cranberries and mix well. Sprinkle crumble mixture on top. Spray with Pam baking spray or add some thin slices of butter over the crumble filling to get a golden brown topping. Sprinkle with additional cinnamon.
Bake until filling bubbles and topping is crisp and crunchy, 45 -60 min. The apples should be tender and soft and some of the cranberries will have burst open. Let cool for about 15 minutes. Serve warm with cold vanilla ice cream on top.