Apple Tart With Caramel Sauce |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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From Epicurious Ingredients:
1 1/2 cups packed dark brown sugar |
1 1/2 cups heavy whipping cream |
6 tablespoons unsalted butter |
1 1/4 cups unbleached all-purpose flour |
3/4 cup powdered sugar |
1/4 teaspoon coarse kosher salt |
1/2 cup chilled unsalted butter, diced |
2 large egg yolks |
2 tablespoons sugar |
1 tablespoon unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
6 large mcintosh apples (about 2 3/4 pounds) or 6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds) |
Directions:
1. 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.
2. 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.
3. For filling: Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
4. 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.
5. 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.
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