Thursday, November 16, 2017

Apple Crumble Tart with Salted Caramel Drizzle

A divinely decadent Apple Pecan Crumble Tart drizzled with salted caramel, takes this Autumn classic to new heights of sophistication. Baked in a fluted tart pan with removable bottom, the grooved sides lend flair to this fabulous dessert without added effort.

Apple Crumble Tart with Salted Caramel Drizzle
Serves 8

1 cup all-purpose flour 
1/2 tsp kosher salt
1 stick cold unsalted butter, cut in 1/8-inch pieces
3 tbsp ice water

Apple Filling:
6 apples such as Delicious, Fuji, Gala or Granny Smith
2 tbsp corn starch
1 tbsp lemon juice
1/4 cup brown sugar
2 tbsp white sugar
1 tbsp cinnamon
2 tbsp butter

Crumble Topping:
2/3 Quaker Quick oats
2/3 cup brown sugar
6 tbsp flour
1/2 cup pecans, slightly crushed
1 tbsp cinnamon
4 tbsp melted butter

Salted Caramel Sauce:
1 cup sugar
1/4 cup water
6 tbsp unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1 1/2 tsp sea salt

Heat sugar and water in a large saucepan over medium-high heat and stir until the sugar dissolves, but stop stirring when the sugar comes to a boil. Swirl the pan a bit as it boils. When the liquid sugar becomes dark amber in colour, add all of the butter to the pan. Whisk until the butter has melted, then remove the pan from the heat. Add the cream and continue to whisk well to incorporate. Add the sea salt and whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature; set aside.

Peel, core and slice the apples into eighths and place in a large bowl. Add the sugar, cinnamon, and lemon juice and mix well to combine, then set aside.

For the pastry, put the flour and salt in the bowl of a stand mixer. Add the butter and quickly cut it into flour until mixture resembles coarse meal. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove the dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours. Roll the dough to about 13 inches in diameter, then trim to make a 12-inch circle and lay it loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold the overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate for an hour before pre-baking. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on the oven, so watch it closely — it should be half-baked with a slight colour difference.

Fill the crust with the apples. Take a few tablespoons of the liquid that has formed at the bottom of the bowl of apples and mix it with the corn starch, then pour the liquid over the apples and dot with 2 tablespoons of butter.

Mix together the crumble topping in a large bowl then pour the melted butter over top and mix until it forms a crumbly consistency. Spread the crumble topping over the apples.

Cover with foil and bake at 400°F for 15 minutes, then turn the oven down to 350°F and bake for an additional 40-45 minutes, testing the apples with a fork after 30 minutes for doneness and remove the foil. Allow the pie to cool slightly and then drizzle with bourbon salted caramel as desired. Serve with lots of pillowy soft whipped cream.

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