Apple Tart with Carmel Sauce – Dorte Anderson

By Admin · June 23, 2010 · Leave a comment

1 stick unsalted butter

¾ c. sugar

1 tsp. freshly grated nutmeg

3 pounds golden delicious or cortland apples (6-7) peeled, cored, and cut into ¾” wedges

1 recipe Pastry dough (below)

Raw rice or pie weights for weighting dough

¼ c. currants

1 T.  all-purpose flour

Preheat oven to 400 degrees. In a large sauce pan melt butter over moderate heat and stir in sugar and nutmeg. Add apples and cook until soften, 15 to 20 minutes. While apple mixture is cooking, roll dough into a 12” round about 1/8” thick. Fit dough into 10” tart pan with a removable fluted rim and trim overhang flush with rim of pan.

Line well with foil and fill halfway with rice or pie weights.

Bake shell for 10 minutes. Remove shell until edge is golden 5 minutes more. (Shell will not be completely cooked) , and remove from oven.

Reduce temp. to 350 degrees. Stir currants, flour and pinch of salt  int apple mixture. Spoon apple mixture into shell and bake until apples on top are golden brown, 45 mintes to 1 hour. Cool. Serve tart warm with caramel sauce.

Caramel Sauce

2 cups sugar

½ c. water

2 cups heavy cream

In large sauce pan stir together sugar and water bring to a boil. Stirring and washing down side fo pan until sugar is dissolved. Boil mixture, without stirring, until a deep golden caramel, 30-45 minutes. While caramel is boiling in another pan heat cream over moderate heat until warm. Gradually pour cream into caramel (mixture will bubble up), stirring until smooth.

Pastry Dough

1 ¼ c. all-purpose flour

¾ stick (6 T.) cold unsalted butter, cut into bits

2 T. cold vegetable shortening

¼ tsp. salt

2 to 4 T.  ice water

With a pasty blender blend flour, butter, shortening and salt until mixture is course. Add 2 T. ice water and mix until incorporated. Add enough ice water 1 T. at a time. Toss with a fork to incorporate until mixture begins to form a dough. Work dough 3 or 4 times in forward motion with heel of hand to slightly develop gluten in flour and make dough easier. Form dough into a ball, flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Makes 1 pie crust 9-10”.