September is the time of year when I go apple picking and I usually buy more apples than I really need. Here is a recipe that I tried and liked.
For the dough:
1 1/3 cups flour
1/3 cup sugar
3 ounces semi-salted butter, chilled (if you use unsalted, add a good pinch of salt)
1 to 2 tablespoons milk
** This dough is fantastic and easy to work with and it tastes delicious!
For the caramel:
1/4 cup white sugar (the unrefined type does not caramelize well)
1 1/4 ounces semi-salted butter, diced (if you use unsalted, add a good pinch of salt)
** The caramel didn’t work too well for me so you might want to find another recipe.
For the fruit:
about 2 pounds apples, of a variety that keeps its shape when cooked (I used Gala)
Prepare the dough. In a medium mixing-bowl, combine the sugar and butter with a fork. Add in the flour, and keep mixing with the fork. When the dough forms even crumbs, add in a dash of milk, and knead the dough with your hands to form a ball. If the dough does not come together after about a few seconds, add in a tad more milk and knead again. The idea is to add the milk little by little to stop at just the right dough consistency (if you’ve added too much and the dough gets impossibly sticky, compensate with flour). Wrap in plastic wrap and put in the fridge to rest for 30 minutes.
Butter the sides of a 25-cm (10-inch) cake pan.
Prepare the caramel. Put the sugar with a tablespoon of water in a small heavy-bottomed saucepan, and place over medium-low heat. Once the sugar is melted and starts to boil, let it cook for a few minutes, until it caramelizes and turns amber. Remove from the heat, add in the butter and stir to form a paste.
Pour this paste in the cake pan, and use the back of a spoon to spread it over the bottom. It’s okay if the bottom is not entirely covered, but try to make it as even as you can. Set aside. (Note: if your pan can be used on the stove, you can make the caramel directly in it.)
Preheat the oven to 360°F.
Peel and cut the apples in fourth or eighth, depending on their size. Arrange the apple pieces prettily over the caramel in the pan.
Take the ball of dough out from the fridge and let it rest for a few minutes on the counter so it’s not too cold (or it will crack when you try to roll it out). Lightly flour a clean work surface, and use a rolling pin to roll the dough in a circle that’s slightly larger than the pan. Transfer the dough over the apples, and tuck it in all around. Prick the dough in a few places with a fork.
Put into the oven to bake for 45 minutes to 1 hour, until the dough turns golden and your home is filled with wonderful caramel apple fumes.
Take the pan out of the oven, run a knife around the sides of the pan and flip onto a serving dish. If one or two apple chunks are stuck to the bottom of the pan, just scrape them off and put them back on the tart where they belong.
Serve warm (not piping hot) on its own, or with a scoop of vanilla ice cream, or a dollop of crème fraîche/sour cream/yogurt.
Serves 6 to 8.
Source: Chocolate& Zucchini [http://chocolateandzucchini.com]
This recipe can also be pinned from Pinterest.