WARM APPLE TART WITH BURNT CARAMEL
SAUCE AND CRÈME FRAÎCHE
Yield: 6 servings
For the filling
4 firm cooking apples, Granny Smith or Cortland
2 Tablespoons unsalted butter 2 Tablespoons sugar
For the sauce
1/2 cup sugarPeel and core the apples and cut them into eighths.
1 Tablespoons corn syrup
1/4 cup cream
2 Tablespoons unsalted butter
1/2 teaspoon vanilla extract
4 Tablespoons crème fraîche
1 recipe pie dough
Heat the butter in a saute pan over medium heat. When it stops bubbling and begins to brown,
add the apples and toss. Add the sugar and continue for 2 to 3 minutes. The apples should
brown in the butter until they are soft but not mushy.
Transfer to a plate and allow to cool.
Preheat the oven to 350°F.
Roll out the pastry into small rounds, about 5 inches across. Place each onto a non-stick cookie sheet.
Divide the apples among the 6 pieces of dough mounding it in the center leaving a 1-inch edge.
Turn up each edge and crimp to form a lip. Egg wash each lip and sprinkle each tart with more sugar.
Place the cookie sheet with the tarts in the oven and bake for 20 minutes or until they are golden.
While the tarts are baking, make the sauce. Combine the sugar and corn syrup together in a
heavy saucepan over moderate heat. Cook, stirring with a wooden spoon. (As the sugar gets
hotter be careful to avoid burning yourself.)
In another pan bring the cream and butter to a boil. Add the vanilla extract and remove from the
heat and allow to cool. When the sugar has turned a deep brown color and begins to smell of slightly
burning sugar, remove from the heat. Wait for one minute before proceeding.
Slowly add the cream mixture to the burned sugar stirring constantly with a whisk or wooden
spoon. Be very careful not to splatter it on yourself.
Place each tart onto a warmed plate and drizzle with a little caramel sauce. Spoon a dollop of
crème fraîche onto each tart and serve.
Note: The caramel sauce may be made ahead and stored in the refrigerator for 1 week. To reheat,
place the container in which it is being stored in a saucepan. Add 1 inch of water and heat
slowly, stirring, until the sauce is warm.
[Bio] [Interview] [Recipes] [Restaurant]
Main Menu | Newsgroups |RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback
Copyright © 1997 Boiling Water, Inc. All rights reserved.