Caramel Apple Tart

By akselden

Ingredients

• Caramel Sauce:
• 1 pkg. (1 lb) frozen puff pastry, defrosted until soft enough to roll, but still very cold.
• 1 cup sugar
• 1/2 cup water
• 3/4 cup heavy cream
• 3 tbsp. butter or margarine
• Apple Filling:
• 6 large tart cooking apples (about 3 lb)
• 4 tbsp. (1/2 stick) butter or margarine
• 1/3 cup sugar
• 1 tbsp. all purpose flour
• 1 egg lightly beaten with 1 tsp. water for glaze

Preparation

Step 1

On a lightly floured board, roll half the pastry (1 sheet) into a 13 inch square; transfer to an 11 inch tart pan with a removable bottom. Press pastry into bottom and side of pan; trim edges even with the top rim. Refrigerate pastry-lined paper and remaining pastry while preparing the sauce and filling.

To make the Caramel Sauce:
Combine 1 cup sugar and the water in a heavy medium size saucepan. Cook over moderately high heat without stirring until mixture turns golden brown. (This takes quite awhile, but it will need watching so the mixture does not burn)

Immediately remove from heat and slowly add the cold cream while stirring with a wire whisk. You must work very quickly as the sugar will harden almost instantly, but stirring should smooth out most of the lumps. Stir in butter or margarine until melted. Strain out any lumps before using.

Place oven rack in lowest position. Preheat oven to 425°F. To make the Apple Filling, peel, halve, core, and thinly slice the apples. Heat butter or margarine in a large skillet over moderately high heat. Saute apples, turning often, until barely tender, about 5-8 minutes. Remove from heat and sprinkle with sugar and flour stirring until coated.

Pour hot apples with their juices into pastry lined pan. Measure 1/2 cup warm caramel sauce and pour over apples. (Reserve remaining sauce; it may be refrigerated up to 2 weeks. Reheat in microwave or top of double boiler before using).

Roll remaining pastry and cut a 12 inch circle; cut 1 inch circle out of the center. Place over apples; press onto rim of pan and trim edges even with rim. Brush top lightly with egg glaze. If desired, re roll scraps of pastry, cut into decorations and place on top "brush with egg glaze"

Place tart on baking sheeting land bake for 30-40 minutes or until the top is deep golden brown. The top crust will have pulled away from the sides. Remove from oven and cool 10 minutes. Top keep the sides from sticking, place the tart on bowl smaller than the tart pan. Carefully lower the sides and then raise them back in place and place on flat surface. Let the tart cool in the pan for at least 30 minutes before serving.

The tart may be held, covered at room temperature overnight of frozen. Before serving, bring to room temperature and reheat, uncovered, at 425° for 5-10 minutes or until hot. To serve, remove sides of tart pan and place tart on a plate for slicing. Warm remaining sauce and spoon it over each slice. Serves 8.