Friday, November 2, 2012

Give Thanks: Apple Caramel Tart

Apple Caramel Tart by Hani Bacova from Haniela's

My name is Hani and I love to bake. I'm really  excited to be part of Dianna's Give Thanks series. Thank you Dianna for letting me be apart of this amazing project. "Give Thanks" made me really think what I'm thankful for. Not to make this post thoughts heavy, but I'm thankful for my parents. For their love, support and courage to embrace new unexpected challenges life throws at them.

Today I will share with you a yummy recipe for Apple Caramel Tart.
Apples are  my favorite fruit. They pair up nicely pretty much with everything, in savory dishes as well in desserts, cakes, cookies, cupcakes. 

 If you like to follow my baking and cooking adventures you can  follow me on my blog Haniela's or get my updates in your inbox via RSS, simply sign up here.

Apple Caramel Tart (make one 9 inch tart)                  

1 stick butter, room temperature, cut into cubes
1/3 cup granulated sugar
1 egg 
1 1/2 cup flour
1/4 tsp ground ginger
2tbl corn starch
1tsp lemon zest
pinch of salt
Preheat oven to 350F
Spray 9 inch tart pan, with removable bottom, with a non stick spray.
In a bowl, stir together, flour, sugar, corn starch, ginger and salt. Add lemon zest and stir.
Add butter and one egg . Using your a fork, press butter and egg around into the flour. Once flour mixture is moisten. Using your hands gather dough together, until smooth. Roll the dough between 2 pieces of parchment paper, just to about 10 inches in diameter.
Transfer rolled crust dough onto the tart and press it down, and up the sides. Use all the dough to line the pan.
Line the pan with a piece of parchment square and fill  it with  the pie beads, dry  rice or dry beans.

Bake at 350F for 12-15 minutes. 
Prepare Apples.(recipe below)
Remove from the oven and let cool slightly.
Layer prepared apples into the pre-baked crust.
Bake at 350F for 30-40 minutes.
Take the tart from the oven and let it cool for 20 minutes.                       
Prepare Thick Caramel Sauce(recipe below)

Remove the tart from the pan.
Brush the tart with prepared caramel. Let cool completely, serve.
 You can also prepare this day ahead. Let the tart come to room temperature before serving.

5 apples, peeled, cored and thinly sliced
1tsp cinnamon                     
juice of once lemon
2tbl brown sugar
Gently toss  sliced apples with brown sugar, lemon juice and cinnamon, set aside.

Thick Caramel Sauce
1/4cup sugar
2tbl water
2 1/2 tbl heavy cream
1tbl butter
1/4 tsp vanilla extract
pinch of salt
In a small sauce pan, stir together sugar and water. Bring to boil, stir until sugar melts.
Once sugar is melted, stop stirring.
Using a wet pastry brush, wash down the sides of the pan. This prevents forming of crystals on the pan. You may have to do this about 3 times while the caramel is cooking.
Boil caramel over high heat, but don't stir. Cook until  it reaches deep amber color. Be careful not to cover cook. This may take from 4-6 minutes.
 Remove from the heat and pour 2 1/2 tbl of heavy cream into the caramel. Caramel with sizzle and harden, continue stirring until caramel melts, add butter, vanilla and pinch of salt. Stir well, until smooth. Set aside.


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