It's that time again! The time my home gets a little chilly, but the heat doesn't turn on until November...the joys of renting! Times like these, I'm so glad that I love baking, and it's the time for fall recipes!
I participate in recipe swaps every so often, and this week's theme is fall recipes using apples or pumpkin. I got this caramel apple tart from So Tasty, So Yummy. At first, I was wondering how I would adapt the entire thing to be dairy free so Gary can have it as well. I didn't. Oh well. He doesn't have to be my guinea pig for every recipe I try.
I ended up bringing this over to my parents when we went over for dinner. My cousins loved it! I particularly liked the crust, and especially the caramel. Oh, the caramel. Let me tell you, I was eating this by the spoonful and I didn't even wait for it to cool down. I was lucky I had any left over to drizzle over the top!
I was also happy that I was able to roll out the dough without many issues. I let it rest on the counter after taking it out of the fridge, since it was practically rock solid when I took it out. That made the dough more pliable and much easier to work with. Other than that, everything pretty much went without a hitch.
Remember to check out Sarah's blog for the full roundup of recipes from the swap!
Caramel Apple Tart
adapted from So Tasty, So Yummy, originally from Martha Stewart & Bon Apetit
2 ½ cups flour
1 TBSP sugar
1 tsp kosher salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 TBSP ice water
¾ cup dark brown sugar
¾ cup heavy whipping cream
3 TBSP unsalted butter
1 TBSP corn syrup
2 TBSP sugar
1 TBSP unbleached all purpose flour
5 firm baking apples, peeled, cored, cut into sixteenths (I used gala, original recipe used granny smith)
prepare 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.
make the 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, whisking often, until caramel thickens enough to coat the back of a spoon thickly, about 8 minutes. Caramel sauce can be made up to 5 days ahead. Remove from heat, cover and chill. When ready to use, whisk over low heat until warm.
make the filling:
Preheat oven to 375° F.
Whisk flour and sugar in large bowl to blend. Add apples and toss until evenly coated. Remove dough from fridge and let rest for 10 minutes. 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. Arrange remaining apples snugly in the center.
Bake tart until apples are tender, about 1 hour to 1 hour 15 minutes. Remove tart from oven and brush with some of the caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce.