This is Sugar Momma Reiner’s favorite dessert of all time! What’s not to love with apples and caramel? September is the time of autumn, the start of school, and of new beginnings. We think this scrumptious tart is a perfect way to celebrate.
½ c. (1 stick) unsalted butter (cut in two equal parts)
1 c. granulated sugar
6 apples (Golden Delicious or Granny Smith), peeled, cored and quartered
1 lb. puff pastry (i.e., pre-made Pepperidge Farm in freezer section)
Crème fraîche, whipped cream, Mascarpone or vanilla ice cream
Preheat oven to 400ºF. Melt ½ the butter (¼ cup) in a 9-inch oven-proof frying pan or other oven-proof pan with 3 inch sides, over medium heat. Add the sugar and stir gently with a wooden spoon for approximately 5 minutes or until the mixture is amber in color. Remove from heat.
Arrange the apple slices on top of the caramel in concentric circles. Pack the apples tightly as the apples shrink when cooked. Form a second layer with any remaining apples. Cut the remaining ¼ cup of butter into small pieces and dot the apples. Bake the apples for 35 minutes. Remove from oven and cool.
On a lightly floured surface, roll out the pastry dough to a round sheet approximately ¼ inch thick and an inch wider than the top of the pan. This can be done in advance and the pastry sheet placed in the refrigerator until ready to use. When the apples are cooled, place the pastry sheet over the apples. Tuck the edge of the pastry down into the rim of the pan, hugging the apples. Gently prick the pastry 5 times with a fork to vent. Bake the tart 35 minutes until the crust is golden. Remove from oven. Run a knife around the edge of the pan to loosen the tart. Cool 5-10 minutes.
Place a serving dish (larger than the pan) over the tart and carefully flip them both over to un-mold the tart. You want to do this over the sink. Be very careful as your pan may still be hot. Be sure to use oven mitts! Tap the bottom and sides of pan to make sure all of the apples release before removing the pan. If any apples are left behind in the pan, use a fork to remove them and re-arrange the apples in the tart.
Serve warm with vanilla ice cream, crème fraîche, whipped cream, or Mascarpone.
Sass it up! Add ½ tsp. cinnamon to the sugar mixture before placing apples down in pan.
Modern Interpretation: Substitute pears instead of apples. Use a square pan instead of a round one for an unexpected presentation.
What is your favorite dessert tart?