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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Apple Tart with Caramel Sauce

for Caramel sauce

  • 1 1/2 cups (packed) dark brown sugar
  • 1 1/2 cups heavy whipping cream
  • 6 tablespoons (3/4 stick) unsalted butter

for Crust

  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon coarse kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 2 large egg yolks

for Filling

  • 2 tablespoons sugar
  • 1 tablespoon unbleached all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored

procedure

printable recipe
dish: dessert
season: fall

For caramel sauce:

Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. Sauce can be made a few days in advance. Warm it over low heat, whisking thoroughly to avoid burning.

For crust:

Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.

For filling:

Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.

Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Bon Appétit, November 2006


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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