This tart is not just a dessert; it's a love letter to autumn itself.
In the embrace of autumn's golden allure, this caramel apple tart emerges as a symphony of flavors, an ode to the season's bounty. A buttery crust, kissed by the crisp October air, cradles slices of tart, freshly picked apples, their juicy rebellion against the sweet caramel drizzle.
As you take that first bite, you're transported to a cozy orchard, where each layer of taste unfurls like the pages of a cherished novel, revealing a story of warmth, nostalgia, and culinary artistry. The caramel's amber lullaby whispers tales of harvest festivals and fallen leaves, while the apples' tangy dance pirouettes on your palate.
This tart is not just a dessert; it's a love letter to autumn itself, capturing the essence of crisp days and harvest traditions in each sumptuous bite.
SALTED CARAMEL APPLE TARTE METHOD
By Catrine Kelty for Coop's
1 puff pastry sheet (1/2 pound)
2 medium size apples, peel, cored and sliced very thin
4 tablespoon caramel sauce divided
1 tablespoon unsalted butter melted
1 teaspoon cinnamon
1 teaspoon sugar
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper
Unroll the puff pastry on the baking sheet
In a small bowl mix the butter, sugar and cinnamon and set aside
With a sharp paring knife score ¼ inch line all around the puff pastry making sure you don’t cut through the dough. You are basically making a frame inside the dough.
Spread 2 tablespoons of the caramel on the dough up to the score lines.
Arrange the apple slices in rows overlapping them a bit on top of the caramel.
Lightly brush the apples with the butter mixture.
Bake for 20 minutes turning the tart halfway through baking.
Once baked, drizzle with the remaining 2 tablespoon of caramel.
Serve with ice cream or whipped cream, warm or at room temperature.
