Caramel Apple Tarts
From bondc 16 years ago
- 20 minutes to make
- Serves 4
During the trip to Philadelphia, we had a particularly awful meal at a place called Passage to India. Directly across the street was a bakery called the Naked Chocolate Cafe, which was remarkable. This is my re-creation of the Caramel Apple Tart I had there. Read more Makes 4 4-inch tarts. This would probably work beautifully with pears. See less
Ingredients
- 1-2-3 dough: shopping list
- 1/2 c. sugar shopping list
- 1 c. butter (room temperature) shopping list
- 1 1/2 c. flour shopping list
- 1 egg shopping list
- Caramel sauce: shopping list
- 3/4 c. sugar shopping list
- 4 T. unsalted butter shopping list
- 1/4 c. heavy cream, at almost boiling point shopping list
- Tarts: shopping list
- 3 tart apples shopping list
- 2 T. butter shopping list
- Streusel: shopping list
- 1 T. brown sugar shopping list
- 1 T. flour shopping list
- 2 T. butter (room temperature) shopping list
- 1 t. cinnamon shopping list
- 1 T. rolled oats shopping list
How to make it
- Preheat the oven to 350.
- Make the dough. Combine the flour and sugar, then mix in the butter and egg, just until it holds together. Form into a ball, wrap tightly in Saran wrap, and refrigerate for 30 minutes.
- Press (do not roll) the dough into buttered tart shells. Prick all over with a fork, and bake for fifteen minutes. If the dough puffs up anyway, prick the bottoms as soon as you take them out of the oven to let the air escape.
- Peel, core, and thinly slice (or chop) the apples. Sautee them in the butter over low heat, stirring frequently, until soft.
- Make the caramel sauce. IN A LARGE, HEAVY PAN, place the sugar and turn the heat on medium. Stir the sugar, and it will start to melt. When this happens, turn the heat down to low, and stirring constantly, cook until the sugar is all melted, smooth, and an amber color. Add the butter and mix it in. Now, be careful here. VERY SLOWLY add the near boiling cream, stirring it in, until it is all incorporated. Remove the caramel sauce from the heat and let it cool for thirty minutes or so.
- Mix the dry streusel ingredients, then blend in the butter, until the mixture is crumbly.
- Mix the apples with the caramel sauce, and pile into the tart shells.
- Sprinkle the streusel over the tops, and bake until the streusel is a nice golden brown and the tarts are bubbly, about ten to fifteen minutes.
jett2whit
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" It was excellent "