This week's tea time is a recipe from Bon Appetit, November 2006. There's no better description than the one they provide. "Here's a grown-up spin on the caramel apple--in tart form." Makes 8 servings.
Apple Tart with Caramel Sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves.
The caramel will get thicker. Boil the sauce (whisking often) until the caramel coats a spoon thickly.
1 1/4 cups unbleached all purpose flour
3/4 cups powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Mix flour, powdered sugar and salt together. Add butter and blend until a coarse meal forms. Add egg yolks. Mix until moist clumps form. Gather dough into a ball, then flatten it into a disk. Wrap and chill 1 hour.
When ready, roll out dough or pat out dough into a 9 inch pan with removable bottom.
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4), peeled, quartered, cored
Mix sugar, flour, cinnamon and cardamom in a bowl. Add apples and toss until evenly coated.
Arrange apple quarters, cut side down, along the outer edge of the crust. Cut remaining apple and fill in the rest of the crust.
Bake at 375 degrees F until apples are tender, about 1 hour 15 minutes. Remove from oven and brush with some of the caramel sauce. Cool to room temperature. Rewarm the caramel sauce and drizzle a bit more over the apple tart. Any leftover sauce can be served separately (we scooped vanilla ice cream over our tart, then added a bit more sauce).
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