Yes, it’s as good as it sounds.
This tart is the perfect addition to any fall-inspired meal – the warm flavours of orchard fruits folded in with a hint of cardamom and a slathering of smooth, salted caramel. It’s everything you love about classic apple pie, with a little something extra! It’s gorgeous, too, and not nearly as challenging as looks. With a no-fuss crust, the lattice-topped presentation is dramatic, but perfectly achievable!
This recipe is originally from Fine Cooking magazine, with a few tweaks noted below.
Salted Caramel Apple-Pie Tart
For the Dough:
2 1/4 cups all-purpose flour
1/2 cup hazelnut meal (we used almond meal – it’s more readily available in super markets, and just as delicious!)
1/4 cup sugar
1/2 tsp salt
3/4 cup cold unsalted butter, cut into 1/2-inch pieces
5 tbsp ice water
For the Caramel:
1/2 cup sugar
2 tbsp unsalted butter
1 tsp sea salt
3 tbsp heavy cream
For Assembly:
2 sweet apples, peeled and sliced thinly
2 medium-ripe pairs, peeled and sliced thinly
1 tbsp all-purpose flour
1/4 tsp ground cardamom
Pinch salt
1 tbsp unsalted butter, cut into 1/4-inch pieces
1 egg yolk
1 tbsp heavy cream
1 tbsp turbinado sugar
Make the Dough:
Pulse the flour, nut meal, sugar, and salt in a food processor to blend. Add the butter and pulse until clumps the size of peas form. Add the father, and pulse until the dough forms a ball. Split the dough into two pieces of plastic wrap and shape into disks. Wrap and refrigerate until chilled, at least 1 hour.
Make the Caramel:
In a heavy duty saucepan, combine the sugar, butter, and salt with 2 tbsp water. Cook over medium-high heat, stirring, until the butter melts and sugar dissolves. Reduce heat to low and cook, swirling the pan occasionally, until the mixture turns a golden amber color (be careful – it can burn quickly at this stage!) Remove from heat and pour in the cream – watch for splattering! Return the pan to the heat and continue stirring, until smooth. Cool until warm.
Assemble the Tart:
Coat a 9-inch fluted tart pan (with removable bottom) with butter or cooking spray.
Let the dough sit at room temperature for about 10 minutes to soften slightly. Lightly flour work surface and rolling pin and roll first disk into a 12-inch round. Carefully roll the dough up around the pin, and unroll it over the prepared tart pan. Gently fit into pan without stretching the dough. Run the rolling pin over the rim of the pan to trim the dough. Cover and refrigerate until tart shell is firm, at least 30 minutes.
Meanwhile, roll the other disk into a 10-inch round. Using a fluted pastry wheel, cut the dough into 1-inch-wide strips. Keep covered with plastic wrap and refrigerate until ready to use.
Position a rack in the lower third of the oven, place a cookie sheet on it, and pre-heat the oven to 400 degrees F.
In a large bow, toss the apples and pears with the flour, cardamom and salt. Arrange in an even layer in the crust. Drizzle the caramel over the fruit (may need to melt caramel briefly over low heat if hardened.) Evenly space the bottom layer of pastry, lined up in the same direction, on top of the tart. Evenly space the second layer of pastry, lined up at a 45 degree angle to the first layer. Press the edges of the strips into the edge of the shell to secure. Dot the tart with the butter in between the strips.
In a small bowl, whisk together egg yolk, cream, and 1 tbsp water. With a pastry brush, coat the lattice strips with egg mixture. Sprinkle with the turbinado sugar.
Bale the tart on the heated cookie sheet until filling is bubbling and crust is golden brown, about 40-45 minutes. Transfer the tart to a rack to completely cool, at least 2 hours. Only when completely cool, remove the outer rim from the tart pan and transfer tart to serving plate.
how funny