Thursday, June 15, 2006

Caramel Apple Tart from Bon Appetit

I love food bloggers!!! Within hours here's the recipe I was asking for. Thanks Kalyn & S'kat, you're great!!!

Carmelized Apple Tart
Bon Appetit, January 2006
(from Fiaschetteria Toscana in Venice)
8 servings

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp. salt
1/2 cup chilled unsalted butter cut into 1/2 inch cubes
2 egg yolks

1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes
1 cup sugar
3 pounds golden delicious apples, peeled, halved, cored

Vanilla ice cream

For Crust:
Whisk flour, sugar, and salt in large bowl. Add butter and yolks. Using fingertips, rub butter and yolks into flour mixture until coatse meal forms. Gently knead crust in bowl until ball forms, about 4 minutes. Flatten ball into disk. Wrap in plastic and refrigerate, 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

For filling:
Preheat oven to 350 F. Scatter butter cubes over bottom of 12-inch ovenproof skillet. Sprinkle sugar over. Arrange apple halves, cut side up over sugar (there will be some halves left over.) Cut remaining apple halves into thin slices; tuck enough apple slices between apple halves to fill in gaps. Heat skillet over medium heat until sugar and butter melt. Cook, shifting pan often for even cooking, until sugar syrup is deep amber, tucking in more apple slices as more gaps form, about 45 minutes. Cool until bubbling stops, about 10 minutes.

Roll out crust on floured surface to 12 inch round. Place crust atop hot apples. Bake until crust is golden brown, about 35 minutes. Transfer to rack and cool to room temperature.

Heat skillet over medium-high heat 3 minutes to loosen apple filling. Place large plate over skillet. Using oven mitts, hold plate and skillet together and invert, shaking gently to release tart onto plate. Rearrange any apples that may have become dislodged. Cut tart into wedges; serve with Vanilla ice cream.

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Ruth said...

Here's what Rosalind had to say..."Absolutely incredible results!! I thank you very much and my family will thank you too. Please pass on my thanks to your 'blogger'.
We'll be thinking of you when we devour it!"

So thank you Kalyn & S'kat and my cousin Arlene who sent me another similar recipe in case I couldn't find the BA version.

Helene said...

Sounds delicious! I promise to put the ercipe for the Triple Ginger Pound cake on my blog over the weekend. Sorry for the delay.