Rustic Apple Tart with Riesling-Caramel Sauce
By Marge Perry & David Bonom- Course: Dessert
INGREDIENTS
- All Purpose Flour
- Cider vinegar
- Cold unsalted butter
- cold vegetable shortening
- For the pastry:
- For the Sauce
- For the Tart
- golden delicious apples
- Ground cinnamon
- ground nutmeg
- Ice Water
- large egg yolk
- Riesling or other semi-sweet wine
- Salt
- sugar
- Vanilla Extract
- Water
DIRECTIONS
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the vinegar and water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together
- Preheat the oven to 400ï‚°F. Line a large baking sheet with parchment paper.
- Combine the apples, 4 tablespoons of the sugar, flour, cinnamon and nutmeg in a bowl
- While the tart bakes, make the sauce. Combine the wine and vanilla extract in a small saucepan over medium-high heat. Bring to a boil and reduce to a scant 1/2 cup. Combine the sugar and water in a separate saucepan and bring to a boil, stirring until the sugar dissolves, over medium-high heat. Cook until the sugar is golden, about 7-8 minutes. Remove the sugar from the heat and carefully pour in the wine mixture (it will bubble up). Return to the stove over medium-low heat and simmer, whisking, until slightly thickened, 2 minutes. Remove from the heat and whisk in the butter until melted. Serve sauce over the tart.