Just a slight twist on the classic apple tart. Apples with caramel, so perfect. Then add a sprinkle of Maldon salt to make it even better. You can use just about any crisp apple - Granny Smith, Honeycrisp, or Jonagold to name a few. Save some of the caramel sauce to pour over ice cream to serve along with the tart. During the summer you could make this using peaches or nectarines for a seasonal change.
Preheat your oven to 325 for Convection and 350 for Standard bake.
Portion out 2/3 of the Pâte Brisée and roll into a circle sized to fit a 9" removable bottom tart pan. Place the dough in the pan, and gently press into place.
Roll out the remaining 1/3 in to a 9" circle. This will be the top crust, and you will want to cut a few holes (maybe decorative shapes) to allow steam to escape during baking. Place both pieces of dough in the freezer.
Peel and slice the apples into wedges about 1/4" thick. Squeeze lemon juice over the top and toss to coat the apples. This will keep them from turning brown.
Add the 1/2 cup sugar and the 1/4 cup water to a heavy bottom small sauce pan, and place over medium heat. Stir to mix the sugar with the water. Now, let the mixture come to a gentle boil. Don't stir it, just from time to time, gently swirl the pan. After a few minutes, the mixture will start to color. First a blond color, changing rapidly to golden, then to honey.
When the mixture turns a honey or light caramel color, remove from the heat. Let it set for a few seconds, then pour in the warm cream. Keep stirring while pouring. It will start to boil up, which is fine, just keep stirring until it settles a bit. Place back over a low heat setting, stir for another 2 minutes. Remove from the heat and allow to cool for 10 minutes.
Drain off any excess lemon juice from the apples, then toss with the 2 tablespoons of cornstarch. Distribute the apple slices over the bottom of the tart pan. Pour about 2/3 the slightly cooled caramel evenly over the apple slices. Save the remainder just in case you would like to serve a small scoop of ice cream, topped with caramel along side of the baked tart.
Drape the 9" round of pastry over the top of the caramel coated apples, and gently press in to place. Using a pastry brush, brush the top crust very lightly with water, and sprinkle with a teaspoon of Maldon salt and a half teaspoon of sugar. Place the tart on a baking sheet, and place in your preheated oven. Bake for 45 to 50 minutes or until the crust is golden brown and you can see the liquid surrounding the apples start to bubble.
Ingredients
Directions
Preheat your oven to 325 for Convection and 350 for Standard bake.
Portion out 2/3 of the Pâte Brisée and roll into a circle sized to fit a 9" removable bottom tart pan. Place the dough in the pan, and gently press into place.
Roll out the remaining 1/3 in to a 9" circle. This will be the top crust, and you will want to cut a few holes (maybe decorative shapes) to allow steam to escape during baking. Place both pieces of dough in the freezer.
Peel and slice the apples into wedges about 1/4" thick. Squeeze lemon juice over the top and toss to coat the apples. This will keep them from turning brown.
Add the 1/2 cup sugar and the 1/4 cup water to a heavy bottom small sauce pan, and place over medium heat. Stir to mix the sugar with the water. Now, let the mixture come to a gentle boil. Don't stir it, just from time to time, gently swirl the pan. After a few minutes, the mixture will start to color. First a blond color, changing rapidly to golden, then to honey.
When the mixture turns a honey or light caramel color, remove from the heat. Let it set for a few seconds, then pour in the warm cream. Keep stirring while pouring. It will start to boil up, which is fine, just keep stirring until it settles a bit. Place back over a low heat setting, stir for another 2 minutes. Remove from the heat and allow to cool for 10 minutes.
Drain off any excess lemon juice from the apples, then toss with the 2 tablespoons of cornstarch. Distribute the apple slices over the bottom of the tart pan. Pour about 2/3 the slightly cooled caramel evenly over the apple slices. Save the remainder just in case you would like to serve a small scoop of ice cream, topped with caramel along side of the baked tart.
Drape the 9" round of pastry over the top of the caramel coated apples, and gently press in to place. Using a pastry brush, brush the top crust very lightly with water, and sprinkle with a teaspoon of Maldon salt and a half teaspoon of sugar. Place the tart on a baking sheet, and place in your preheated oven. Bake for 45 to 50 minutes or until the crust is golden brown and you can see the liquid surrounding the apples start to bubble.