Apple Tart with Caramel Sauce | Apple Tart with Caramel Sauce Recipes | Apple Tart with Caramel Sauce Recipe

For the crust:
In a medium bowl, whisk together the flour, baking powder and salt.
Using a pastry blender or your fingers, cut the butter into the flour
until the mixture resembles coarse crumbs. Do not over mix - you should
see pea size chunks of the butter. Stirring with a fork, add the ice
water and vinegar until the dough is moist enough to hold together when
pinched between your thumb and forefinger. You may need more or less ice
water to moisten the dough and the dough need not form into a ball.
Gather the dough, flatten into a disc and wrap in plastic wrap.
Refrigerate for one hour or overnight. When ready to bake, let the
pastry dough sit at room temperature for about 15 minutes. On a very
lightly floured surface, use a rolling pin to firmly and evenly whack
the dough, turning frequently, to create a round disc about 10 inches in
diameter. If the edges begin to crack, use one hand to pinch it back
together and the other hand to press and flatten the dough. Finish
shaping the dough with a firm rolling action, from the center out to the
edges of the dough, to about 1/8 inch thickness, pressing together any
cracks that may form.
Roll the dough gently over the rolling pin and place over the tart pan,
unrolling it into place. Press the dough firmly into the pan, especially
in the corners. Trim the dough about 1/2 inch above the edge of the pan,
to allow room for shrinkage while baking. Prick holes evenly over the
bottom of the pan and place in freezer while preparing the apples.
Pre-heat the oven to 400 °F. Place a rack in the middle of the oven.
For the filling:
Toss the apples with the lemon juice and set aside. Melt the butter and
brown sugar over medium heat, stir in 1/4 cup of the cream and bring the
mixture to the boiling point, stirring constantly for 1 1/2 minutes.
Remove from heat and whisk in the remaining 2 tablespoons of cream.
Stir the egg with a teaspoon of water and brush the mixture over the
bottom of the tart pan, place the apples evenly and decoratively over
the bottom of the pan, and drizzle the caramel over the apples. Fold the
dough over the edge of the apples and brush any exposed surface with the
egg wash.
Place the tart pan in the oven, directly on the rack. You may wish to
place a cookie sheet with parchment or aluminum foil below it, in case
any of the filling bubbles over. Bake for 12 minutes and reduce the
temperature to 350° without opening the oven door. Bake for another 30
to 40 minutes, until the filling is bubbly in the center and the crust
is golden brown.
Remove and cool for about 20 minutes before serving.
Makes one 9 or 10 inch apple tart
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