Warm Apple Tart in Caramel Sauce
Simple perfection, these puff pastry tarts are circled with golden-brown glazed apples and served with warm caramel sauce. Chef Banchet agrees — a scoop of vanilla ice cream would be wonderful with them.
- Almond Cream Topping
- Sugar - 2/3 cup, scant
- Unsalted Butter - 4 ounces (1 stick), at room temperature
- Eggs - 2
- Almond Powder - 1 cup, scant
- Pastry Flour - 1/4 cup
- Calvados - 1 ounce (2 tablespoons)
- Caramel Sauce
- Sugar - 1 cup plus 2 tablespoons
- Heavy (whipping) cream - 2 cups
- Granny Smith Apples - 4
- Puff Pastry - Four, 6-inch circles, 1/4 inch thick
- Sugar - 1 cup
- Unsalted Butter - 4 ounces (1 stick), cut into bits
To prepare the topping: Put all ingredients in a processor or blender and mix well. Set aside.
To prepare the sauce: Pour the sugar into a heavy skillet and melt over medium heat until golden brown and syrupy. Slowly whisk in the cream, guarding against spatters. Set aside at room temperature.
To prepare the tarts: Preheat the oven to 400 F. Line two baking sheets with parchment paper. Peel and core the apples and cut into thin slices. Put the pastry circles on a flat work surface and spread each with 1/4-inch of almond cream. Fan apple slices over the surface of each circle. Sprinkle each tart with 1/4 cup sugar and dot with 2 tablespoons of butter.
Transfer the tarts to the prepared baking sheets with a large spatula. Bake until golden brown and cooked through, about 20 minutes. Remove from heat and let cool slightly.
To serve: Place a tart on each warmed serving plate. Spoon caramel sauce around the tarts.