Nothing probably screams more autumn, than having apple and pumpkin dessert! Last week I shared a transitional recipe from summer to fall, by making a Pumpkin Ice Cream, today I am bringing to you Caramelized Apple Tart!
I am a crust girl; I just love the flaky and buttery stuff! And there is nothing worse to me, than a DRY apple tart! Maybe some people like it, but not me! That’s why I cook my apples, well, to be precise I caramelized them – with butter, brown sugar and cinnamon, for a few minutes! By doing this you will achieve a great consistency and your tart will taste amazing!
I also added one pear to the mix, since the pear cooks faster and gets softer that the apples, it blends very well with the brown sugar from caramelization and when the filling is added to the tart, it kind of glues together all the pieces!
This tart can be easily made vegan, just use soy butter – make sure you chill it very, very wel, since it tends to have a softer consistency! Also, instead of the cream and eggs wash you can just use oil and sugar!
This tart would be a very nice addition to any holiday menu, or to just have a slice waiting for you in the fridge on a week night!
- 3 cups all purpose flour
- 2 sticks cold butter
- 2 tbsp butter at room temperature
- ¼ ice cold water
- 5 apples
- 1 pear
- 5 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp rum
- 3 tbsp heavy cream
- Preheat your oven to 400F.
- In a food processor combine: flour and butter until crumbles are formed, add the cold water.
- Refrigerate the dough for 1 hour at least.
- Wash, peel and chop the apples and the pear.
- In a pan, on medium heat add 2 tbsp of butter, chopped apples, the pear, 4 tbsp of brown sugar, cinnamon, vanilla extract and rum. Mix well everything and cook for about 5-7 minutes. Let the mixture cool at room temperature.
- Roll ¾ your dough to fit into a 9 inch round tart form. Mine was too crumbly, so I just pressed it with my fingers into the tart pan.
- Using a fork, puncture the dough, add one cup of uncooked beans or rice and bake it for 10 minutes.
- Remove the tart pan from the oven, discharge the rice/beans, and add the apple filling to the tart. With the leftover dough decorate the tart.
- In a bowl, mix 1 tbsp of brown sugar with the egg and cream to create the egg wash for the tart. Reapply a few times while the tart is baking
- Bake for another 40 minutes.
- Serve warm with vanilla ice cream, or chilled by itself!