Post
 Posted By: jglass 
Mar 28  # 1 of 2
Caramel Apple Tart

This recipe is from Bon Appetit magazine.

SERVES 8

Caramel sauce
1 1/2 cups packed dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons unsalted butter

Crust
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup chilled unsalted butter, diced
2 large egg yolks

Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

For caramel sauce:.
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves.
Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
For crust:.
Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
For filling:.
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom.
Cut overhang even with top of pan sides.
Press sides of dough to bring 1/4 inch above sides of pan.
Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly.
Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15 minutes.
Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature.
Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.
Post
 Posted By: The Ironic Chef 
Mar 28  # 2 of 2
Jglass, does the pastry for this tart come out as a puff pastry type crust?