Fresh, juicy apples with sweet dried cherries in a rustic, buttery crust....pure heaven. Oh, and homemade salted caramel sauce (warning: this is so good, you'll have to remind yourself to save some sauce for the tart!)
There isn't much I'd rather eat (or make) than this.
Let's face it....people are scared to make pie/tart crusts. It's really not so hard, just takes a little practice. Here are some pointers to help you along the way:
- Keep everything cold when preparing the dough...bowl, butter, flour, water
- Don't overwork the pie dough (that means don't knead it to death - it gets tough ya'll). Mix just until it comes together.
- Work quickly when making up the dough and when rolling it out.
A rustic tart is perfectly imperfect. Even a little odd-shaped is cool. Yeh, we could use a tart pan and lay out the fruit in a splendid series of concentric circles - but not for this! Let's just all breath and relax a little. Let things be easy.
This type of tart is just like a warm hug from grandma. Perfect for the holidays and sharing with friends and family (good for breakfast too!).
P.S. - If you aren't up for making the caramel sauce, just buy some. Easy peasy.
Rustic Apple Tart with Dried Cherries and Caramel Sauce
Adapted from Bon Appetit
1 1/2 cups all-purpose flour, cold
1/2 teaspoon salt
1 tablespoon sugar
1 stick (8 tablespoons) butter, cold, cut into 1/2-inch cubes
4-5 tablespoons ice water
1 tablespoon butter, unsalted
5 Granny Smith apples, peeled, cored, cut into 8 wedges each
4 tablespoons sugar, divided
1/3 cup dried sweet cherries (you can use tart cherries if you prefer)
1/4 teaspoon cinnamon
Preheat oven to 375F.
Make crust: In a large bowl, whisk together cold flour with sugar and salt. Toss in butter cubes and quickly rub into flour with fingers until it resembles coarse cornmeal, with pieces of butter about size of small peas.
Add water and mix with spoon until dough just comes together in big clumps (only add more water if mixture is too dry). Gather dough into a ball and flatten into a disk. Wrap in plastic wrap and set in refrigerator for at least 30 minutes up to one hour to chill.
Make filling: Melt 1 tablespoon of butter in a large skillet over medium heat. Add apple wedges and sprinkle over 3 tablespoons of the sugar. Cook for about 8-10 minutes until fruit is softened. Add in cherries and cinnamon and cook another minute. Set aside to cool.
Roll out the dough onto a floured surface into a 12-inch circle. (Tip: turn your dough a quarter turn every so often and check to make sure it isn't sticking on surface.) Transfer dough to a pizza pan or baking sheet. Arrange apples on top of dough, leaving a 3-inch border. Fold over edges of dough on top of apples and sprinkle remaining tablespoon of sugar over apples and dough edge.
Bake tart for 15 minutes in 375F oven. Then reduce heat to 350F and cook an additional 30 minutes, or until apples are soft and tart is golden brown. Serve warm with caramel sauce (and perhaps some fresh whipped cream or ice cream). YUM!
1 cup granulated sugar
1/2 stick butter, unsalted (4 tablespoons)
2/3 cup heavy cream
1/2 teaspoon sea salt
Place sugar in a medium heavy saucepan over medium heat. Allow sugar to melt, stirring occasionally with whisk or wooden spoon. It may clump up a little, but it will melt later. Continue to cook sugar without stirring until it turns an amber color (watch closely, it can burn, if you don't keep an eye). Turn down heat to low and stir in butter till it blends in. Add a tablespoon of cream at a time, whisking to incorporate. Stir in salt.
Turn off heat.
Allow to cool before serving. Once cool, can be stored in the refrigerator.
**Sorry ya'll, I didn't get a picture making the sauce...(bad blogger!) Next time, ok?