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Meryl

REC : Apple Tart With Caramel Sauce from Bon Appetit

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Joined: Dec 19, 2005

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Posted to Thread #4535 at 9:38 am on Nov 16, 2006

This sounds good!

APPLE TART WITH CARAMEL SAUCE

Here's a grown-up spin on the caramel apple — in tart form.

INGREDIENTS:

Caramel sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) 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

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. 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.

Makes 8 servings.

Bon Appétit - November 2006

Link: Apple Tart With Caramel Sauce


A balanced diet is equal parts of milk and dark chocolate.


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