Caramel Apple Tart
- SERVINGS: 12
The Frescobaldis fill their deluxe deep dish apple tart with a layer of pureed apples and caramel-coated apple slices bout with a light custard.
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1/2 pound) cold unsalted butter, cut into bits
- 1/2 cup ice water
- 2 tablespoons apple jelly, melted
- 10 medium Golden Delicious apples
- 2/3 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 large eggs
- In a food processor, pulse the flour and salt. Add the butter and pulse until it resembles coarse meal. Sprinkle in the water and pulse just until combined. Turn the dough out onto a lightly floured surface and shape into an 8-inch disk. Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
- Preheat the oven to 400°. On a lightly floured surface, roll out the dough to a 16-inch round about 3/8 inch thick. Transfer to an 11-inch fluted tart pan about 2 inches deep. Trim any overhanging dough. Line the tart shell with foil and fill with pie weights or dried beans and bake for about 30 minutes, or until lightly colored around the edge. Remove the foil and weights and bake for about 15 minutes longer, or until the base is dry and golden. Let cool, then brush the inside with the melted apple jelly.
- Peel, core and coarsely chop 2 of the apples and put them in a medium heavy saucepan. Add 3 tablespoons of water, cover and cook over moderate heat until soft, about 10 minutes. Using a fork, mash the cooked apples to a puree.
- Peel and core 5 of the apples and cut them into 1-inch chunks. In a large heavy saucepan, combine the sugar and 1/4 cup of water. Stir to dissolve the sugar, then bring to a boil and cook over moderately high heat until golden brown, about 8 minutes. remove from the heat and carefully stir in 1 cup of water and the butter. Add the apple chunks, cover and cook over high heat until tender, 8 to 10 minutes. Strain the apples and return the syrup to the saucepan.
- Peel, halve and core the remaining 3 apples and cut each half lengthwise into 8 slices. Add the slices to the syrup in the saucepan, cover and cook over high heat until tender, 3 to 5 minutes. Strain the apples and reserve the syrup separately; you should have about 3/4 cup. In a small bowl, whisk the cream with 1/4 cup of the reserved syrup. Whisk in the eggs.
- Preheat the oven to 350°. Spoon the pureed apples into the tart shell. Spread the cooked apple chunks evenly on the puree. Arrange the apple slices in concentric circles on the puree and pour the custard over the top. Set the tart on a large baking sheet and bake for about 1 hour, or until the custard is set in the middle and the top is golden.
- In a small saucepan, boil the remaining syrup over moderate heat until reducing to about 1/4 cup. Drizzle the syrup over the tart and serve warm.
Vin Santo, Tuscany's "holy wine," is a late-harvest wine that is traditionally served with dessert. The long aging imparts honey-like, nutty qualities that pair brilliantly with the tart's apple and caramel flavors. With its aromas of orange blossoms, gardenias and ripe peaches, the effervescent Moscato Bianco captures the true character of the Muscat grape and is an excellent accompaniment to fruit-based desserts like the apple tart.
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