Fall has definitely arrived in Seattle. You can’t get much better than July and August in the Northwest, but when the sun is out on a crisp fall afternoon it’s pretty great. We decided to inaugurate fall with an afternoon of apple picking. After arriving at the apple farm we were slightly disappointed to discover that we didn’t get to actually pick the apples from trees – instead we got to “pick” them out of large barrels. But the apples still went to a good use in this caramel apple tart.
Directions: Put the brown sugar, half and half, butter, and salt into a saucepan and bring to a low boil. Once boiling, continue to boil for another 6-8 minutes while stirring constantly. Add the vanilla and allow to boil for an additional minute. Remove from heat and pour into a container to allow caramel to completely cool.
Directions: Preheat oven to 410ºF – Mix the butter, oil, water, sugar, and salt together in an oven proof bowl. Place in the oven for 15 minutes. Be careful when removing the bowl as the butter will pop. Stir in the flour and make the ingredients into a ball. Place the ball into the tart pan and flatten, bringing the edges up slightly. Poke holes into the bottom to allow heat to escape. Cook in the oven for an additional 15 minutes.For the filling: 1 lb apples (peeled and sliced), 1 tbsp butter, 1/4 cup brown sugar, 1/4 tsp corn starch, 1/2 tsp cinnamon
Filling directions: While the tart is cooking, put the butter and apples into a frying pan and cook until the apples are soft. In a small bowl mix the brown sugar, corn starch, and cinnamon – pour over the apples and continue to cook for two minutes.
To finish the tart up: After the crust has finished cooking, pour a generous layer of caramel onto the bottom, then layer the apples on top. Drizzle some additional caramel sauce on top of the apples and bake for 20 more minutes. Serve with vanilla ice cream and more caramel for best results.