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AK Bites: Salted Caramel Apple Tart Recipe

By Rebecca Palsha, Late Edition Anchor/Senior Reporter (Parenting and Food), rpalsha@ktuu.com
Published On: Dec 24 2013 02:51:14 PM AKST
Updated On: Dec 04 2013 08:15:00 AM AKST

Channel 2's Rebecca Palsha learns how to cook salted apple caramel tart

SALTED CARAMEL APPLE TART 

Tart base 14-ounce package puff pastry, defrosted in fridge overnight 3 large or 4 medium apples (about 1 1/4 pounds) 2 tablespoons granulated sugar 2 tablespoons unsalted butter, cold, cut into small bits

Salted caramel glaze 1/4 cup granulated sugar 2 tablespoons unsalted butter 1/4 teaspoon flaky sea salt (or half as much table salt) 2 tablespoons heavy cream

Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper.

Lightly flour your counter and lay out your pastry. Flour the top and gently roll it until it fits inside your baking sheet, and transfer it there.

Peel the apples and cut them in half top-to-bottom. Remove the cores and stems. Slice the apples halves crosswise as thinly as you can with a knife, or to about 1/16-inch thickness with a mandoline. Leaving a border, fan the apples around the tart in slightly overlapping concentric rectangles — each apple should overlap the one before so that only about 3/4-inch of the previous apple will be visible — until you reach the middle. Sprinkle the apples evenly with the first two tablespoons of sugar then dot with the first two tablespoons butter.

Bake for 30 minutes, or until the edges of the tart are brown and the edges of the apples begin to take on some color. The apples should feel soft, but dry to the touch.

In a small saucepan over medium-high heat, melt your last 1/4 cup sugar; this will take about 3 minutes. Cook the liquefied sugar to a nice copper color, another minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the heavy cream and return to the stove over medium heat. Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute, two, tops. Set aside until needed. You may need to briefly rewarm it to thin the caramel before brushing it over the tart.

After the tart has baked, transfer it to a cooling rack, but leave the oven on. Using very short, gentle strokes, and brushing in the direction that the apples fan to mess up their design as little as possible, brush the entire tart, including the exposed pastry, with the salted caramel glaze.

Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. Let tart cool complete before cutting into 12 squares.

via Smitten Kitchen