Apple Creme Brûlée Tart
There are several steps to creating this dessert, and the dough should rest overnight. The end result is delicious, so don't rush the process. Enjoy the results!
Equipment
Ingredients
For the Dough:
- 12 oz all-purpose flour
- 1 pinch sea salt
- 1/2 tsp baking powder
- 8 oz unsalted butter cut in small pieces
- 1/2 cup cold water or slightly less or a tad more
For the Apples:
- 3 tbsp unsalted butter
- 6 Granny Smith apples peeled, cored & cut in 1/8ths
- 1/4 cup granulated sugar
- 1 orange for the grated zest
- 1/2 tsp whole cloves
- 1/2 tsp cinnamon
- 3/4 cup heavy cream (35%)
- 1 large egg yolk
- 1 tbsp honey
- 1/4 tsp vanilla extract
Instructions
To Make the Dough:
- To make the dough, pulse the flour, salt, and baking powder in a food processor.
- Add the butter and pulse until the mixture looks like coarse cornmeal.
- With the motor running, add just enough ice-cold water so that the dough forms into a loose ball.
- Gather the dough into a ball and cover it with plastic wrap. Let it rest for one (1) hour or overnight in the refrigerator.
- On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle.
- Use your rolling pin to roll up the dough and unroll over the tart pan.
- Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking.
- Refrigerate for one (1) hour.
To Caramelize the Apples:
- In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes.
- Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated.
- Cook, stirring occasionally, until the apples start to brown, about 10 minutes.
Assemble the Tart:
- Preheat the oven to 400°F.
- Bake the tart shell until the dough is very lightly brown, about 15 minutes. If you have pie weights, you can use them during this pre-baking step.
- Whisk the cream, egg yolk, honey, and vanilla together then put aside.
- Remove the tart shell from the oven and arrange the apple wedges in a circle. Remove the cloves.
- Pour cream mixture over and bake for 15 minutes, or until the cream is set.
Notes
Optional: You could take the creme brulee aspect one step further and dust with superfine sugar and take a blow torch to the top to caramelize the sugar.
Tried this recipe?Let us know how it was!