It's time! I promised an amazing apple recipe, and here it is. Prepare to have your socks knocked off. This apple tart is just the right mix of sweet, tart, and crunchy in a buttery pastry crust; AND it is super simple to make. What more could you ask for, right?
As far as I'm concerned, you really can't ask for more. Not only is it delicious, but it is also a show stopper. Although it is quick and easy to make, it's rustic look is sure to impress any of your toughest critics.
What You Will Need:
Pastry Mat or Clean Surface for Rolling Dough
Rolling Pin
Baking Stone or Pizza Pan
Pastry Brush
Ingredients:
Pastry Dough (see post from May 18, 2013)
1/2 cup Kraft Caramel Bits
2 Tablespoons Heavy Whipping Cream
2 Granny Smith Apples; cored, peeled and sliced
1/2 cup Sugar
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Corn Starch
1/2 cup Pecans, chopped
1/8 cup Apple Jelly
Directions:
On a well-floured (soy flour or any other gluten free flour) surface, roll out pastry dough until approximately 1/8 inch thick.
(As you can see, my crust was not a perfect circle.
That is fine, but I would try to make it a little
more even if you can. Because mine was such an
odd shape, most of the caramel was able to
ooze out while it was baking in the oven.
More on that later.)
Roll dough onto your rolling pin, and transfer it to your baking stone or pizza pan.
In a small, microwave-safe bowl, combine caramel bits and heavy whipping cream. Melt in microwave for approximately 50 seconds, checking and stirring after 30. Set aside to cool.
Preheat oven to 425°F.
In a medium bowl, mix together apples, sugar, cinnamon, nutmeg and corn starch. Set aside.
Spread cooled caramel over center of dough. This will create the size of the bottom of the tart. Be mindful that you leave enough dough to come up over the apples to create a side. (If you don't have enough dough to create a solid side for the tart, all of your delicious caramel will ooze out during the baking process. As you can see, I was not very mindful of this, and my caramel oozed out. Very sad situation.)
Layer apples over caramel in a pretty flower pattern. (Of course the pretty flower pattern is optional, but it adds to the stability of the tart, and to the "wow" factor.)
Sprinkle with pecans.
Fold dough up and over the filling. The middle should be open. (If you have too much dough, you can tear some off to create an open center.)
In a small, microwave-safe bowl, melt apple jelly - approximately 30 seconds.
Brush melted jelly over the entire tart.
Bake for 20-30 minutes (until golden brown).
Doesn't that look scrum-ditilly-umptious!?! Believe me, I had a hard time not eating the whole thing. Just think, if it was that good after all of my caramel oozed out, how great is yours going to be? It's a good thing the pastry dough recipe makes two pie crusts. . .
Slice it like a pie, and serve it warm.
"What lies behind us and what lies before us are tiny matters compared to what lies within us." ~ Ralph Waldo Emerson
Believe in yourself. You can do amazing things when you do.
Sheryl
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