Apple Tart
Published Sept. 27, 2024
- Total Time
- 2 hours, plus cooling
- Prep Time
- 30 minutes
- Cook Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Flour, for rolling
- One disk basic short crust pastry, chilled
- ½cup/100 grams sugar
- 2tablespoons unsalted butter
- 1teaspoon kosher salt (such as Diamond Crystal)
- 3tablespoons heavy cream
- ½teaspoon ground cinnamon
- 3 to 4small assorted apples (3 to 5 inches in diameter)
- 2tablespoons sugar
- 1tablespoon unsalted butter, cut into pieces
- 2tablespoons apricot jam
For the Caramel
For the Filling
Nutritional analysis per serving (8 servings)
200 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 1 gram protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
On a lightly floured surface, roll the dough into an 11-inch circle. Transfer to a 9-inch fluted tart pan with a removable bottom. Press the dough into the sides and let the overhang lay on the edge. Run a rolling pin over the top of the tart to cut off the excess dough. Freeze until firm, about 20 minutes.
- Step 2
Meanwhile, make the caramel. To a medium heavy-bottomed saucepan, add the sugar, butter, salt and 2 tablespoons water. Cook over medium-high heat until the butter melts and the sugar dissolves, swirling the pan occasionally (but not stirring). Continue to cook the mixture until it turns deep golden brown, about 6 minutes. Remove from the heat and add the cream (be careful as it will sputter and steam). Return the pan to the heat and cook, stirring, until smooth, about 30 seconds. Set aside to cool until just warm but still pourable. Stir in the cinnamon.
- Step 3
Heat the oven to 375 degrees. Meanwhile, prepare the filling: Cut each apple around its core into 4 pieces (no need to peel), cutting straight down and slightly rotating the apple between cuts, leaving a square core. Discard the core and thinly slice the apple pieces into half-moon shapes. keeping the slices grouped together on the cutting board.
- Step 4
Add the slightly cooled caramel to the frozen tart shell and use the back of a spoon to spread it evenly across the bottom of the crust. Top with the sliced apples, pressing down gently to fan out each group and cutting some slices as necessary to fill in the gaps. Sprinkle the apples with the sugar and dot the butter evenly over the top.
- Step 5
Bake on the lowest oven rack until the crust is deep golden brown and the apples are tender, 40 to 50 minutes. (Don’t worry if the caramel looks wet—it will thicken as it cools.) Tent with foil if the crust is browning too quickly.
- Step 6
While the tart is baking, stir the apricot jam and run it through a fine mesh sieve or slotted spoon to remove any large pieces of fruit. When the tart is done, transfer it to a rack. Using a pastry brush, immediately brush the apples lightly with the jam. Let cool slightly before serving.
Private Notes
Comments
Made this for a dinner and it was a hit! Here are some tips: Caramel: Cut the salt in half and skip the cinnamon here. Take the caramel off the stove earlier than you think (as soon as it starts to turn gold). If the color matches a maple glazed donut, you're good. Filling: 4 organic (not waxed) fuji apples were perfect. We used a mandoline to cut to 1/8". Sprinkle cinnamon and nutmeg on top with the sugar. We reduced 1/2 cup of apple cider to 1/8 cup and brushed on top after baking.
Good taste and pretty presentation. Pay attention to your crust. This is a time when you don't want cracks, since the caramel will leak out (tip: bake on a rimmed baking sheet). Remove the tart from the tart pan while still warm in case there were any leaks. If you wait until the tart is cool, it may be cemented to the pan. (If that's the case, try warming the bottom of the pan to melt the caramel.)
I loved this! I added chopped up pecans on top of caramel layer, added pumpkin spice to the caramel, a squeeze of lemon juice on top of the apples before cooking, and some flaky sea salt. It had great depth of flavour and was a huge hit!
@Anne Mapp: 🍏 just so on cutting board. Use paring 🔪 to slice down from the stem, dividing fruit into 4 equal pieces without separating them from core yet. Then, holding 🔪 just above core, begin separating the 4 wedges from core by cutting a small line in between 2 of the cuts you have made and using that line as guide, cut down all the way to the bottom of the apple so that one wedge is freed from one body side of the core. Then extract 3 more wedges to leave a square core.
I love this recipe and, after making it 4 times, have almost perfected it though my mandolin skills are still developing. I follow it exactly and it comes out well. I cut a parchment paper round for the bottom of the tart tin and it slides right off onto a plate for a nice presentation. I am a good pie baker, and have a go-to apple pie recipe (published in the Washington post the week after 9/11 in the Food Section in a "comfort food" segment) but find this tart to be easier and more consistent. The salty caramel is delicious. I use Granny Smith for my pies, but find a cosmic crisp type apple better for this tart. Love!!
Can someone explain to me what "simply cut around the core in a square" mean? "Cut each apple around its core into 4 pieces (no need to peel), cutting straight down and slightly rotating the apple between cuts, leaving a square core." Also, "3 to 5 inches apples" look pretty big to me when the recipe calls for "small apples".