Caramel Apple Tart

Submitted by Dine Dish

"This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!"

 

• Ready In: 1hr 55mins
• Ingredients: 13
• Serves: 8

ingredients

• Caramel sauce

• 1 1⁄2 cups packed dark brown sugar
• 1 1⁄2 cups heavy whipping cream
• 6 tablespoons unsalted butter

• Crust

• 1 1⁄4 cups unbleached all-purpose flour
• 3⁄4 cup powdered sugar
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup chilled unsalted butter, diced
• 2 large egg yolks

• Filling

• 2 tablespoons sugar
• 1 tablespoon unbleached all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

directions

1. For caramel sauce:

2. 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.

3. For crust:

4. 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.

5. For filling:

6. Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
7. 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.
8. 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.

Reviews

[chungry1]

delicious! i used 9 small golden delicious apples and a 13" pan. i also used a premade crust and caramel sauce (limited ingredient availability...) and baked it for 50 minutes. It was great! not spectacular, but delivers what the ingredients give. it is gorgeous, though! thanks

 

[twopies]

most beautiful dessert i ever made, and the easiest! because i cheated: i used purchased caramel sauce instead of homemade and it worked just as well. also--i used only 4 apples because that's all that would fit and about halfway through, i had to cover the edges of the tart with foil to prevent them from burning. but the dessert was out of this world; it disappeared in a flash! it's a showstopper, that's for sure. most apple tarts call for thinly sliced apples; this one is so chunky, so delish! will make again and again.

 

[Liara]

This was outstanding! At least the one slice I managed to get...lol. Everyone loved it, even my brother who doesn't like apple pie (yes, we know he's strange). I was afraid that the caramel sauce might be too sweet, but it was perfect. Served it with some whipped cream, but I think it's wonderful just as is. Oh and I used granny smiths since that 's what I had. Thanks so much.