Rustic Apple Tart with Riesling-Caramel Sauce
By Marge Perry & David Bonom
You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts. The pastry crust may also be made a couple of days in advance.
- 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.