CARAMEL APPLE TART WITH CARAMEL SAUCE
Ingredients1 (1 lb.) pkg. frozen puff pastry, defrosted until soft enough to roll, but still very cold.
1 c. sugar
1/2 c. water
3/4 c. heavy cream
3 tbsp. butter
6 lg. tart cooking apples, about 3 lb.
4 tbsp. (1/2 stick) butter
1/3 c. sugar
1 tbsp. all purpose flour
1 egg, lightly beaten with 1 tsp. water for glaze
On a lightly floured board, roll the pastry (2 sheets) and transfer to individual springform pans. Brush with egg-wash, cover inside of pan with foil and place pie weights or dry beans on top to hold down pastry as it bakes. Bake at 370 for 12 minutes To make the Caramel Sauce, combine sugar and water in a heavy medium size saucepan. Cook over moderately high heat, without stirring, until mixture turns golden brown; be careful not to let it burn. Immediately remove from heat and slowly stir in cream. The sugar will harden, but stirring will smooth it out. Stir in butter until melted. Place oven rack in lowest position. Preheat oven to 425º. To make the Apple Filling, peel, halve, core and thinly slice the apples. Heat butter 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 pans (set pans on a baking sheet lined with foil, as the caramel sauce may leak a bit out of the bottom of the springform pan). Measure 1/2 cup warm caramel sauce and pour over apples. (Reserve remaining sauce; it may be refrigerated up to 2 weeks). Bake at 425º for 20-30 minutes. After cooling enough to handle, cut around outside edge of tart and remove from springform. Plate and cover with whipped cream and reserved caramel sauce (or Argentine dulce de leche).
These fine recipes were executed by Eric Holdo at Panorama Farms on 10/01/05