Caramel apple tart

Instructions

• Make the caramel apple butter
• Peel and core the apples and set the peels and cores aside (do not discard). Cut apples into 1/2″ chunks.
• In a medium saucepan, add the granulated sugar. Cook over medium-low heat, frequently stirring and swirling the pan, until the sugar has fully dissolved. Continue swirling the pan until the sugar begins smoking and transitions to a dark amber (make sure you go past the light golden phase). Immediately pour in the apple cider, being sure to keep your body away from the pan to avoid any splatter. Then add in the apples. Stir to coat the apples and allow the apples to cook in the caramel for about 3-5 minutes.
• If you are using any spices, add them to a loose leaf tea infuser or wrap them in something for easy removal and then add to the pot. Cover, reduce the heat to low and simmer for about one hour, checking every 15-20 minutes to give the apples a stir. The apples will release their juices as they cook down, but if you’re worried about the liquid level getting too low, you can always add another splash of apple cider partway through the cooking.
• Remove the lid and the spices and blend with an immersion blender (or transfer to a blender) until completely smooth. Add a pinch of salt and 1/2 Tbsp of apple cider vinegar. Then return the apple butter to the pot over low heat and continue to simmer for another 40-60 minutes, until the mixture is thick and concentrated, but still spreadable. The time may depend on how much moisture was in your batch of apples. Taste the apple butter–if the bitterness from the caramel is too strong, add another small splash of vinegar. Or if you’d like it sweeter, you can add a bit of brown sugar. Keep in mind that you want it just slightly sweet, as it’s only one layer of the tart and the fresh apples and topping will add additional sweetness. Place in a container, cover, and refrigerate until ready to use.
• Make the apple syrup
• You can make the apple syrup in another pot at the same time as your apple butter is cooking. To a small pot, add 1/2 cup of water, 1/4 cup apple cider, and 1/4 cup of granulated sugar. Add in the leftover apple peels and cores. Stir over medium-low heat until the sugar dissolves, then allow to simmer, uncovered until much of the liquid has evaporated and the mixture has thickened and become more syrupy, about 45 minutes to one hour. You will also see the color drain from the peels and turn the syrup a bright pink color. Be sure to stir occasionally and check the mixture frequently as it gets close to the end. Strain into a small glass or container and refrigerate until ready to use. (Feel free to give this a little taste test too!)
• Make the dough
• In a medium-sized mixing bowl, stir together the flour, sugar, cardamom, and salt. In a separate small bowl, use a fork to beat together the egg yolk, cold water, and vanilla. Place the small bowl in the refrigerator until ready to use.
• Add the cubed butter to the flour mixture and use your hands to toss and coat the butter pieces in flour. Using a pastry cutter or two knives, cut the butter pieces into the flour until the butter pieces are no larger than the size of a pea.
• Pour the cold egg yolk mixture into the dough and stir together with a fork to mix. Finish mixing the dough with your hands, pressing the dough together until it fully comes together into a ball. Place a piece of parchment paper on your work surface and place the dough on top. Push down into a disk, sprinkle flour on top, and roll out, using your tart pan as a guide to determine the size you need. You want the dough to be about 2-3″ larger in diameter than the tart pan. Cover loosely with plastic wrap and transfer with the parchment into the refrigerator to chill for at least one hour and up to overnight.
• Remove the dough from the refrigerator and let it sit 3-5 minutes until it becomes slightly more malleable. Flip it over the top of the tart pan and slowly peel away the parchment (reserve the parchment for later. Use your hands to gently press it down into the bottom of the tart pan and up the sides. Be sure that it’s pressed down well along the sides and at the point where the bottom and the sides meet. Roll your rolling pin over the top to remove excess dough. If needed, you can use some of the dough to patch it up in places where it’s thin or you don’t have enough dough. Cover with plastic and place back in the fridge for at least one hour and up to overnight.
• Preheat the oven to 375F. Press parchment paper or aluminum foil tightly against the tart dough. Fill with pie weights or dried beans or uncooked rice and bake for about 20 minutes. Remove the pie weights and parchment and bake for another 5 minutes. Remove from the oven and let cool until you’re able to comfortably handle the crust.
• Assemble
• Spread a few heaping tablespoons of apple butter onto the bottom of the crust, creating an even, thin layer. (You will have leftover apple butter which you can spread on toast or swirl into yogurt or oatmeal).
• Cut the apples around the core, keeping the skin on and slice into very thin 1/8-inch slices. Toss the slices in a bit of lemon juice. Arrange the apple slices, standing up, in concentric circles around the tart, overlapping them generously. Try to use the larger apple slices for the outer rings and smaller, thinner apple slices as you get closer to the center.
• Sprinkle the top with 2 Tbsp of sugar, and arrange very small cubes of butter on top. Bake at 375 degrees for about 40-45 minutes, or until the crust is golden brown the apples are cooked through. If the crust gets too dark, cover the top of the crust with aluminum foil. Let cool and serve.