Thursday, October 25, 2012
Mosaic Apple Tart
I saw this tart on Smitten Kitchen and just knew that I had to make it immediately for the following reasons:
1. It's beautiful and I love to eat with my eyes just as much as my mouth.
2. I have two big bags of apples that I just bought from Parlee Farm and are dying to be converted into an apple tart.
3. One of our favorite desserts to eat on a Sunday night is apple tart with vanilla bean ice cream.
4 (and the most fundamental). It has a salted caramel sauce - I repeat - a salted caramel sauce!!! I am addicted to salted caramel anything.
It's not like I really need another reason to make an apple tart other than "yay...apple tart!", but since I have so many, it is meant to be done. This is much easier than it looks. For the amount of effort and time that went into this, you get an exceptional looking product. Also, the salted caramel glaze that goes on top of it is so good that I will make it over and over again just to put on top of other things or simply to eat with a spoon. Trust. Me. On. This.
Mosaic Apple Tart with Salted Caramel Glaze
from Smitten Kitchen
14-oz package of puff pastry, defrosted
4 medium apples, peeled, cored, and sliced thin (about 1/16-inch slices)
2 Tbsp granulated sugar
2 Tbsp unsalted cold butter, cut into small pieces
For the salted caramel glaze:
1/4 cup granulated sugar
2 Tbsp unsalted cold butter
1/4 tsp sea salt
2 Tbsp heavy cream
Preheat your oven to 400 degrees. Lay out the puff pastry on a large baking sheet rimmed with parchment paper. You may need to trim it if you don't have a large enough pan. Leaving a 1/2-inch border, fan the apples around the tart starting with the outside and spiraling your way inside, leaving about 3/4-inch of each apple slice peeking out of each overlapping apple slice. Evenly dust with the 2 Tbsp of sugar and then spread the little cubes of butter over the top. Bake for about 30 minutes or until the edges of your tart begin to brown. As it is cooking, if the tart begins to bubble up anywhere, simply poke it with a sharp knife to deflate any of these bubbles.
20 minutes into the bake time, begin to make your glaze. Melt the rest of your sugar in a small saucepan on medium-high heat. This will take about 3 minutes. Cook the liquified sugar about another minute or two until it is a nice copper color. Remove from the heat and add the butter and salt. When the butter has melted, add the heavy cream and return to the stove over medium heat. Cook another minute or two, stirring constantly, until it is a beautiful bronze color. Set aside and after the tart has baked, brush your glaze over the top - including the exposed crust - careful not to mess up the apples. If you're lucky, you'll have extra caramel sauce leftover. I didn't and was so very sad. Return the tart to the oven for another 5 to 10 minutes. Let the tart cool completely before cutting it into squares. Serve with vanilla ice cream and bon appetit!