5 Replies to “Caramel Apple Tart! ๐Ÿ๐Ÿฅง๐Ÿ”

  1. # RECIPES

    **There are a fair number of steps because this recipe is entirely from scratch, from the spice blend to the caramel to the tart shell. Iโ€™ve included the various recipes below and recommend making them in the following order. (None of the recipes is particularly difficult, just a bit time-consuming.):**

    **1st: Spice blend.**

    **2nd: Caramel**

    **3rd: Tart shell**

    **4th: Filling**

    ​

    **AUTUMN SPICE BLEND**

    **Ingredients**

    1 tbsp nutmeg

    1 tbsp mace

    1 tbsp cloves

    2 tbsp ginger

    4 tbsp cinnamon, Indonesian

    4 tbsp cinnamon, Vietnamese

    **Instructions**

    1. Combine all ingredients, mix well, and store in an airtight container.

    **NOTE:** High-quality spices make a world of difference. I highly recommend [World Spice Merchants.](https://www.worldspice.com/)

    ​

    ​

    **CARAMEL**

    ***PLEASE NOTE: I NO LONGER USE CANDY THERMOMETERS FOR THIS SO THE TEMPERATURES PROVIDED ARE ROUGH ESTIMATES***

    **Ingredients**

    2 cups light corn syrup

    2 cups cane sugar

    ยฝ cup water

    1 tsp sea salt

    ยฝ cup butter (aka 1 stick)

    ยฝ cup sweetened condensed milk

    2 cups heavy cream

    **Instructions**

    1. Combine corn syrup, sugar, water, and salt in a heavy, thick-bottomed pot and attach your candy thermometer. A high-quality pot makes a big difference and helps the caramel cook more evenly and avoid burning. Bring to a boil on medium to medium-high, then reduce to low/low medium and keep at a low boil/simmer.
    2. While the sugar syrup is simmering, combine the heavy cream, sweetened condensed milk, and butter in a microwave-safe bowl or measuring cup. Microwave for 4-6 minutes until everything has warmed and the butter has melted, stirring halfway through. Keep an eye on it while microwaving as dairy boils over easily.
    3. When the syrup has thickened or reached about 250* turn the stove off and carefully stir in the dairy mixture, pouring it in a steady stream. Wear an oven mitt because the caramel may rise dramatically and puts off quite a bit of steam at this step.
    4. Stir well, then turn the stove back on. Bring to a low boil and allow to simmer on low for 30 minutes to 2 hours, until the color has darkened to a rich caramel color. You can work by temperature and cook to about 240-245* but I just test the consistency by drizzling some on wax paper and allowing it to cool.
    5. When done, you can store it in an airtight container such as a mason jar.

    ​

    ​

    **TART DOUGH**

    **Ingredients**

    1.5 cups butter (3 sticks)

    6 egg yolks

    1-2 tsp vanilla bean paste

    ยพ cup white sugar

    3 ยพ cup all-purpose flour

    1 tsp salt

    3-6 tbsp ice water

    **Instructions**

    1. Dice the cold butter. Combine with sugar, flour, and salt using a paddle attachment in a stand mixer or with a food processor.
    2. Add the vanilla and egg yolks and mix on low to medium speed until completely incorporated.
    3. Add ice water 1 tbsp at a time as needed to achieve a supple dough that comes together and cleans the sides of the bowl.
    4. Roll out between two sheets of parchment paper or between two silpats. Doing this allows you to flip the sheet of dough over easily without struggling to detach it from the surface you rolled it out on. You can dust the dough with flour and wrap it around the rolling pin for an easy transfer to the tart pan.
    5. Line tart pan with dough, pressing into the bottom and sides. Poke plenty of holes in the bottom of the tart with a fork to allow steam to escape during baking.
    6. Bring together the dough leftover from lining the shell and roll it into a flat sheet between two sheets of parchment paper or two silpats.
    7. Put the tart shell and rolled out dough into the fridge. Chill the tart shell for ~1 hour before baking.
    8. 1ST BAKE: Blind bake for 20-25 minutes.
    9. 2ND BAKE: remove pie weights and bake again until the crust is golden brown, about 15-20 minutes depending on your oven.
    10. While the shell is undergoing its second bake, remove the sheet of dough from the fridge and cut out your decorative leaves for the top. Here are options for a maple [leaf cutter](https://www.bakedeco.com/detail.asp?id=25871&trng=fgle&gclid=CjwKCAiA7939BRBMEiwA-hX5J8Wv6zNMvJ7ZNl5peH___9thaiOYpkPczven5YodkarIyTbiy2NJHRoCquwQAvD_BwE) and a[ set of four cutters](https://www.surlatable.com/pie-plunger-set-of-4/6494926.html?mrkgadid=1&mrkgen=gpla&mrkgbflag=0&mrkgcat=cat&acctid=21700000001683301&dskeywordid=92700053755706505&lid=92700053755706505&ds_s_kwgid=58700005772058105&ds_s_inventory_feed_id=97700000008343482&dsproductgroupid=376176310533&product_id=6494926&merchid=5755698&prodctry=US&prodlang=en&channel=online&storeid=%7bproduct_store_id%7d&device=c&network=g&matchtype=&locationid=%7bloc_phyiscal_ms%7d&creative=45300852101&targetid=pla-376176310533&campaignid=206387981&adgroupid=9952900421&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=&utm_campaign=206387981&creative=45300852101&device=c&matchtype=&gclid=CjwKCAiA7939BRBMEiwA-hX5J2Gop0uJXG-Dt1e1SbZSFaBr9a0zbmBPaj5C3zTlcqSv294q62lLvBoCUacQAvD_BwE&gclsrc=aw.ds).
    11. Once the tart shell has finished its second bake, remove it from the oven and pour in the filling. Top with the leaves youโ€™ve cut out and bake again for 20-30 minutes, depending on your oven.
    12. Remove from the oven when the top leaves are slightly golden at the edges and the sheen on the cutouts from the butter is no longer present.

    ​

    **FILLING**

    **Ingredients**

    7-9 granny smith apples

    1-1.5 cups caramel

    1 tbsp vanilla bean paste

    ยฝ cup sugar

    1.5 tbsp spice blend

    1/2 tsp salt

    **Instructions**

    1. Peel, core, and dice apples.
    2. Combine apples, sugar, salt, vanilla bean paste, and spice blend in a large, heavy-bottomed pot.
    3. Stir well and cook for about 5-10 minutes, until apples have softened.
    4. Pour in 1-1.5 cups of the caramel. You can use a bit more or less depending on your preference.
    5. Cook for another 5 minutes or so.
    6. Store in an airtight container or add to the tart shell as mentioned above.

  2. Oh wow, I love the leaves that are on top of the pie. I’ve never seen a pie like that before. My mum and grandmothers have always done their pies with the lattice… or whatever they are called. I can make pies as well, but prefer the apple tarts or pumpkin pies that don’t have the dough put on the top of it like that… unless they are meat/savoury pies.

    This is such a gorgeous looking pie. ๐Ÿ™‚

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