Apple Tart with Caramel Sauce
I wanted to emulate my friend Peter Ekman, who had declared this summer the "Summer of Shakes." I declared this fall the "Fall of Pies." However, it has turned out to be more of a fall of tarts, mostly because I am not down with buying Crisco or lard to make the traditional American pie crust. What follows is what happened instead.
2 hours and 30 minutes – serves 8
Crust
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large Rome apples (about 2 3/4 pounds), peeled, quartered, cored
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
Caramel sauce
1 cup (packed) dark brown sugar
1 cup heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature.
The recipe calls for drizzling the tart again with sauce. I think a better alternative would be to chill the leftover caramel and coat spoonfuls in dark chocolate to make chocolate caramel candies. If you're going to go this far, you might as well sprinkle some salt on top.
modified from a bon appétit recipe
2 hours and 30 minutes – serves 8
Crust
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large Rome apples (about 2 3/4 pounds), peeled, quartered, cored
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
Caramel sauce
1 cup (packed) dark brown sugar
1 cup heavy whipping cream
4 tablespoons (1/2 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature.
The recipe calls for drizzling the tart again with sauce. I think a better alternative would be to chill the leftover caramel and coat spoonfuls in dark chocolate to make chocolate caramel candies. If you're going to go this far, you might as well sprinkle some salt on top.
modified from a bon appétit recipe
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