I'm really excited about this particular theme because I missed out doing the Beauty Baker assignment of French Apple Tart. Also, my wonderful mother-in-law bought me a slew of fancy salt when we were at Pike's Place during her visit and I've been dying to make some salted caramel. So, all these things have converged to produce this. . . .
Caramel Apple Tart
adapted from Baking with Julia
one recipe of your favorite pie crust dough
Filling:
6 Granny Smith apples
3/4 cup of sugar
1 tablespoon of flour
pinch of cinnamon
1/2 cup fresh, fluffy bread crumbs
2 teaspoons lemon juice
Caramel:
1/4 cup of butter (half a stick)
1 cup of sugar
1/2 cup of cream
1-2 teaspoons (depending on taste) sea salt or kosher salt (I used Fleur de Sel)
Topping:
2-3 Granny Smith apples
1 tablespoon lemon juice
2 tablespoons butter, melted
1 1/2 teaspoons granulated sugar
sea salt for sprinkling
On a lightly floured surface, roll the dough into a circle about 1/8 inch thick and fit it into a 9 inch tart pan.
Chill the crust at least 30 minutes.
Preheat the oven to 400 degrees.
Put a piece of parchment inside the tart crust and fill it with dried beans.
adapted from Baking with Julia
one recipe of your favorite pie crust dough
Filling:
6 Granny Smith apples
3/4 cup of sugar
1 tablespoon of flour
pinch of cinnamon
1/2 cup fresh, fluffy bread crumbs
2 teaspoons lemon juice
Caramel:
1/4 cup of butter (half a stick)
1 cup of sugar
1/2 cup of cream
1-2 teaspoons (depending on taste) sea salt or kosher salt (I used Fleur de Sel)
Topping:
2-3 Granny Smith apples
1 tablespoon lemon juice
2 tablespoons butter, melted
1 1/2 teaspoons granulated sugar
sea salt for sprinkling
On a lightly floured surface, roll the dough into a circle about 1/8 inch thick and fit it into a 9 inch tart pan.
Chill the crust at least 30 minutes.
Preheat the oven to 400 degrees.
Put a piece of parchment inside the tart crust and fill it with dried beans.
Bake for 25 minutes, remove to a cooling rack and lower the oven temp to 325.
Meanwhile, make the filling: peel and core the apples, cut each in half and then cut each half into 12 slices. (these don't need to be pretty)
Toss in a large bowl with the sugar, flour, cinnamon and bread crumbs and a squeeze of lemon juice.
Spread apple mixture onto a sheet pan and bake for 15-20 minutes, until apples are soft and are giving up their juices.
Meanwhile, make the caramel: melt the butter in a saucepan over medium heat.
Stir in the sugar and cook until it turns a dark, golden brown.
Add the cream and stir briskly, avoiding any spatter.
Pass through a strainer and reserve.
When the apples are ready transfer them to a bowl and mash with a potato masher.
Taste and add more lemon if it needs it and cool the filling for 15 minutes.
Spoon filling into tart and smooth with a spatula. The filling should be slightly below the rim. (to leave room for the apples that go on top.
Layer some of the caramel on top of the apples.
For the topping: Peel and core the apples. Slice them, as neatly as you can, into 1/4 inch slices.
Toss them in a bowl with the lemon juice as you work to keep them pretty.
Arrange the apples over the top of the caramel, brush with the melted butter and sprinkle with sugar.
Bake on a sheet pan for 25-30 minutes, until the top is glazed and the apples are done.
Drizzle more caramel over the top and sprinkle with sea salt.
Serve warm or at room temperature.
Enjoy!
Meanwhile, make the filling: peel and core the apples, cut each in half and then cut each half into 12 slices. (these don't need to be pretty)
Toss in a large bowl with the sugar, flour, cinnamon and bread crumbs and a squeeze of lemon juice.
Spread apple mixture onto a sheet pan and bake for 15-20 minutes, until apples are soft and are giving up their juices.
Meanwhile, make the caramel: melt the butter in a saucepan over medium heat.
Stir in the sugar and cook until it turns a dark, golden brown.
Add the cream and stir briskly, avoiding any spatter.
Pass through a strainer and reserve.
When the apples are ready transfer them to a bowl and mash with a potato masher.
Taste and add more lemon if it needs it and cool the filling for 15 minutes.
Spoon filling into tart and smooth with a spatula. The filling should be slightly below the rim. (to leave room for the apples that go on top.
Layer some of the caramel on top of the apples.
For the topping: Peel and core the apples. Slice them, as neatly as you can, into 1/4 inch slices.
Toss them in a bowl with the lemon juice as you work to keep them pretty.
Arrange the apples over the top of the caramel, brush with the melted butter and sprinkle with sugar.
Bake on a sheet pan for 25-30 minutes, until the top is glazed and the apples are done.
Drizzle more caramel over the top and sprinkle with sea salt.
Serve warm or at room temperature.
Enjoy!
8 comments:
Oh my! That salted caramel sounds divine. I have some Fleur de Sel in my pantry and I'm pretty sure I now know what it will be used for. :)
Thank you for participating!
Your Tart looks amazing!
Your pie looks so good. Anything with carmel is divine to me!!
Mmmm, that looks yummy!
Everything about this sounds delicious!
This looks wonderful. We have two apple trees in our yard, and last fall we processed over 300 pounds of apples- this will be on the top of my "must make" list!
Thank you, all! It really was fantastic!
Lisa, I was hit with a rogue wave of exhaustion when I read '300 pounds of apples'. YIKES!!!! I bet you have a stellar applesauce recipe after all that work :)
That sounds awesome!!!
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