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Recipes

Apple Tart with Caramel Sauce

By Anna PumpPhotography by Pornchai Mittongtare

4.3

(6)

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Recipe information

  • Yield

    8 Servings

Ingredients

CARAMEL SAUCE

1

1/2 cups (packed) dark brown sugar

1

1/2 cups

6

tablespoons (3/4 stick) unsalted butter

CRUST

1

1/4 cups unbleached all purpose flour

3

/4 cup powdered sugar

1

/4 teaspoon coarse kosher salt

1

/2 cup (1 stick) 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 McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored

Need to make a substitution?

Preparation

  1. CARAMEL SAUCE

    Step 1

    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. CRUST

    Step 2

    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. FILLING

    Step 3

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

    Step 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.

    Step 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.

    Step 6

    Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

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