Caramel Apple Tart

         A tasty and clever twist on the traditional apple pie.

The pie crust used in this recipe is delightfully flaky and has an amazing flavor due to the butter. If you are counting calories, you may like to use the lighter recipe I included in my pumpkin post. I heard somewhere that brushing the crust with egg whites before filling it will keep it from getting soggy, but the juices from the pie are always going to soak into your crust at least a little. It's worth a try anyway.

Perfect Butter Pie Crust

• 1 1/3 c flour
• 2 tbsp sugar
• 1/4 tsp sea salt
  
• 1 stick cold unsalted sweet cream butter (cut into little squares)
  
• 3 tbsp ice water

 Combine dry ingredients in a medium sized bowl. Stir. Add butter, and squeeze the butter and flour mixture together with your fingers until there are tiny chunks of butter throughout. (don't worry that the butter is not thoroughly mushed into the flour, these solid pieces melt while baking and leave little steam pockets, resulting in a flakier crust.)

 
Mix in the ice water with a fork, being careful not to add too much. The dough is going to look pretty rough, but shouldn't fall apart when squished between your fingers. 

Dust both hands with flour, gather and press dough together.

 

Form into a disk and wrap in plastic wrap. Chill for one hour.

Remove chilled dough from the refrigerator. If it is hard, let it sit for a few minutes. Place a sheet of wax paper on the counter and dust lightly with flour. Be careful about the amount of flour you're using when rolling out a pie crust, because too much will make your crust dry. Roll from the center of your dough and away from you, turning your dough after each time. When finished, the dough should be about 14 inches in diameter and 1/8" thick.

Transfer the dough to a tart pan and gently fit it to the pan without stretching the dough (if you do it will shrink while cooking). Trim overhanging dough, leaving an inch or so to fold under and press into scalloped edge if you so desire. Poke bottom and sides with a fork and chill for an additional hour.

Apple Filling and Caramel Sauce

• 6-8 apples, peeled, cored, and quartered, then halved horizontally
• juice of one lemon
• 1/2 c dark brown sugar
• 1/2 c regular brown sugar
• 1/4 tsp salt
• pinch of cinnamon
• 1/2 c evaporated milk

 Place apples in a mixing bowl, drizzle with lemon juice and toss. Place in refrigerator until you are ready to assemble the tart. Once you are ready, begin placing the apples against the edge of the tart, points facing up. Keep going until the whole tart is filled, you will want to pack them tightly as they seem to shrink up while cooking.


Make the caramel; Place the remaining ingredients in a saucepan over medium heat, whisking constantly. Continue cooking (and whisking) until sugar dissolves, begins bubbling, and reduces to a thicker, sticky consistency.  Pour the Caramel over the apples in your tart.

Bake the tart in a preheated oven a 375 for 1 hour and 15 minutes. Remove and cool before serving to allow all of the juices to set.

 

Caramel Apple Tart