Thursday, November 17, 2011

Liberty Tree Tavern: Caramel Apple Tart Recipe

Liberty Tree Tavern: Caramel Apple Tart
*serves 4


24 ounces apple pie filling
12 ounces shortbread crust (3 ounces per tart), recipe below
1 egg white
sugar crystals/sprinkles (found near the cake/cookie decorating aisle)
8 tablespoons caramel sauce (2 tablespoons per dish), recipe below
4 scoops vanilla ice cream


   Preheat oven to 350°

   Portion shortbread crust into four 3-ounce balls. Roll out with a flour-dusted rolling pin into 1/8-inch thick circles. Place each circle into the opening of a muffin pan. Spoon 6 ounces of apple pie filling into each. Fold crust edges over the tops of the filling to seal. Brush the tops with egg white and sprinkle with sugar crystals.

  Bake in preheated oven for 15 minutes at 350°. Remove from oven and let cool 5 minutes. Serve onto individual plates along with a scoop of vanilla ice cream. Drizzle caramel sauce over both ice cream and tart. Enjoy!!

Shortbread Crust:
*yields 3 pounds

1 pound butter
3/4 cup sugar
1/4 teaspoon salt
3 eggs
5 cups all-purpose flour

    Cream butter, sugar and salt together in an electric mixer. Add eggs, one at a time, until incorporated. Slowly add flour to mixture until a dough forms. Remove dough, wrap in plastic wrap and refrigerate.

Caramel Sauce:
*yields 24 ounces

2 cups sugar
1/4 cup heavy cream
2 tablespoons water

   Heat water and sugar in a large saucepan until caramelized and golden brown. Reduce heat gradually and add in heavy cream. Stir continuously until smooth. Let cool.

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