lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, December 2, 2010

Caramel Apple Tart

IMG_5494xInstead of a traditional apple pie this year, I decided to try out this tart for Thanksgiving. It was amazing! I had to make the caramel sauce twice, the first one was gritty. I had overcooked it. After some googling, I decided to add some corn syrup to ensure that it would be smooth. It worked well. The caramel was perfect for drizzling, I will make it again for sure. I love caramel apples and this was a lovely alternative. That being said, I did dip a slice or two into the caramel sauce for snacking.
Caramel Apple Tart

2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water

Caramel sauce
¾ cup dark brown sugar
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon corn syrup

2 tablespoons sugar
1 tablespoon unbleached all purpose flour
5 large Granny Smith apples (about 2 to 2 ½ pounds), peeled, cored, cut into sixteenths

For the crust:
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together. Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using

For caramel sauce:
Bring sugar, cream, butter and corn syrup 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 8 minutes. Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

For filling:
Whisk flour and sugar 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. Arrange apple slices 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.

Adapted from Martha Stewart (crust) and Bon Appetit
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1 comment:

Jessica said...

This sounds delicious!

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