Tuesday, September 1, 2009
Bon Appétit called this recipe a 'grown up spin on the caramel apple' - and if this is what caramel apples taste like, I've been missing out.
I made this tart into 4 individual sized servings using small tart pans. We added a scoop of vanilla ice cream to the still warm tarts and scraped our plates clean - it's fabulous.
Don't be hesitant using the ground cardamom. While it's a fairly strong spice, the dimension it adds to the tart is unbeatable - while you won't be able to notice it distinctly, you'd be lacking in flavor interest without it.
Apple Tart With Caramel Sauce
1 1/2 cups packed dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons unsalted butter
1 1/4 cups all purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse salt
1/2 cup chilled unsalted butter, diced
2 large egg yolks
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large apples (about 2 3/4 pounds), peeled, quartered, cored
For the caramel sauce: bring sugar, cream and butter to a boil in heavy medium saucepan over medium high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat a spoon thickly, whisking often, about 10 minutes. Can be made 5 days ahead, cover and chill till ready to use. When ready to use, whisk over low heat until warm before using.
For the 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 disc. Wrap and chill at least 1 hour. Can be made 1 day ahead, keep chilled.
For the filling: whisk first 4 ingredients in a large bowl to blend. Add apples and toss until evenly coated.
Preheat oven to 375F. 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 the 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 in half lengthwise, stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15 minutes. Remove from oven, brush with some of the caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce, serve and pass remaining caramel sauce separately.