As much as I love a good apple pie, nothing can beat this apple tart. The apples have the right amount of sweet to tart ratio and are cooked to perfection. The crust is flakey and crispy. What I love about this tart is that it is easier to make thank you would expect and will impress anyone you make it for. You can use any type of apples you want and you don't have to peel them! For more tart apples consider using granny smith apples. For sweeter apples, try gala. My favorite part of this tart is the that before baking it, you cook the juice that came out from the apples while they macerated into this rich apple caramel sauce that you drizzle over the tart before baking. Serve this with a dollop of whipped cream and your mouth is going to be watering.
TOTAL TIME: 1 hour 20 minutes
SERVINGS: 8
INGREDIENTS:
2 1/2 pounds apples of your choice
1/3 cup brown sugar
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
3 tablespoons lemon juice
2 teaspoons vanilla extract
4 tablespoons room temperature butter
1/2 teaspoon salt
RECIPE:
Make the All Butter Pie Crust and let it chill in the fridge for at least an hour.
Meanwhile, slice your apples into thin slices and toss them in a bowl with the sugars, cinnamon, nutmeg, cardamom, ginger, lemon juice, vanilla extract, and salt. Let the apples macerate for 15-20 minutes. They will let out a lot of their juices.
Preheat your oven to 400° F. Then roll out your dough into a 12 inch circle. Drape over your 9 or 10 inch tart pan and gently press down. Cut off any excess dough.
Toss the apples in the cornstarch and pour or gently place only the apples on the pie crust. You can arrange them in a nice pattern, or pour them randomly. Make sure not to pour in any of the extra juice at the bottom of your bowl. Place the tart and apples in the fridge.
Pour all of the excess juices into a small saucepan and cook on low until it starts to thicken. When it reaches a caramel consistency, immediately take it off the heat and whisk in 4 tablespoons of room temperature butter until everything is smooth and combined.
Remove the tart from the fridge and pour over the caramelized mixture over the apples.
Bake at 400° for 45-50 minutes. If using a tart pan with a removable bottom, remove the outer wall before slicing. Make sure the tart has cooled before you cut into it.
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