INGREDIENTS
1 1/4 cups (6 1/2 ounces) flour
1/2 cup confectioner’s sugar
2 large egg yolks
1-2 tablespoons whole cream
1/2 cup (4 ounces) unsalted butter (cut pieces into 1/4 inch cubes)
1/4 teaspoon salt
4 medium apples (peeled and cored)
2 ounces caramel sauce You also can melt whole caramels in the microwave.
1/4 cup cinnamon and sugar for dusting
4 ounces apricot preserves (optional)
PREPARATION
- Chill all ingredients, especially the unsalted butter.
- In a mixing bowl at medium speed (with paddle attachment), add confectioner’s sugar, flour and salt; mix slowly. Add butter and mix at low speed. When the butter and flour start looking like coarse crumbs the size of peas, turn off or add yolks and cream; blend with a fork. The mixture will come together and create a smooth mass.
- After chilling for 45 minutes, lay the dough between two layers of plastic wrap and roll out. Using a 9-inch spring pan to measure, roll the dough a half inch beyond the diameter of the pan. Remove the top layer of plastic wrap and lay the open side centered in the pan. Fold dough over edges and using your thumb and forefinger crimp for a nicely formed edge. With a fork or knife, punch holes in the dough to allow for the release of steam while baking. Let rest for five minutes.
- While the tart is pre-baking (three to five minutes), peel apples, then quarter and core. Slice apples horizontally or lengthwise. When tart is out of the oven and dough half-cooked, spread caramel on tart dough and arrange apples in a spiral pattern in the pan.
- Dust apples with cinnamon sugar and bake at 350 until golden.
The tart can be eaten promptly. If you want to make a glaze, melt the apricot preserves and drizzle over the apples. (This is a very rich dough, so be careful not to add too much glaze as you want the fruit flavor to be your focus.)
Happy eating!
