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Friday, January 8, 2010

Apple Tart with Caramel Sauce

My grandmother gave me some tart pans that she had (from the fifties!) so I decided to make my first tart on Thanksgiving and then I made the same one again on New Years Day. The recipe was easy to follow, I had to adjust the cooking time a bit b/c the first time around the tart was a little extra crisp around the edges. I have halved the original caramel sauce recipe because it made way more than would ever be necessary. Even halved it still makes a ton. Good news, though, is that the sauce is also delicious on ice cream.



Ingredients:

Caramel Sauce
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons unsalted butter

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

Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored (note: I usually end up only using about 4 and I use Granny Smiths)

Directions:

For caramel sauce:
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.

For crust:
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.

For filling:
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.

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 (note: I cooked this for less than an hour both times, I recommend checking on it after 30 and then again at 45 minutes). Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately (I recommend serving with vanilla ice cream).



Original recipe from Bon Appetit, found at Epicurious.

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2 Comments:

Blogger Nicolasa said...

Want. OMG! This looks amazing! If I showed J this he would want to move in with you!

January 8, 2010 at 6:39 PM  
Blogger Juliana said...

Totally in love with your entire blog! Your header is wonderful and I cannot wait to make some of this stuff!

I am a new follower. Pop on by and follow back if you would like. It is nice to "meet" you!
~Jewels with A Blonde Walks Into A Blog

January 10, 2010 at 5:11 PM  

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C + C Marriage Factory: Apple Tart with Caramel Sauce

Apple Tart with Caramel Sauce

My grandmother gave me some tart pans that she had (from the fifties!) so I decided to make my first tart on Thanksgiving and then I made the same one again on New Years Day. The recipe was easy to follow, I had to adjust the cooking time a bit b/c the first time around the tart was a little extra crisp around the edges. I have halved the original caramel sauce recipe because it made way more than would ever be necessary. Even halved it still makes a ton. Good news, though, is that the sauce is also delicious on ice cream.



Ingredients:

Caramel Sauce
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons unsalted butter

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

Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored (note: I usually end up only using about 4 and I use Granny Smiths)

Directions:

For caramel sauce:
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.

For crust:
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.

For filling:
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.

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 (note: I cooked this for less than an hour both times, I recommend checking on it after 30 and then again at 45 minutes). Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately (I recommend serving with vanilla ice cream).



Original recipe from Bon Appetit, found at Epicurious.

Labels: