Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse together flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add heavy cream and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of a 9-inch tart pan lined with parchment paper.
5. Prick the bottom of the crust with a fork and chill for 30 minutes.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until lightly golden.
8. In a medium saucepan, combine sugar and water and cook over medium heat until the sugar dissolves.
9. Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color.
10. Remove the pan from the heat and add butter, cream, and salt, stirring until smooth.
11. In a separate bowl, whisk together eggs, egg yolks, and vanilla extract.
12. Slowly pour the caramel mixture into the egg mixture, whisking constantly.
13. Pour the filling into the prepared crust and bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
14. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 26g
Saturated fat per serving: 16g
Cholesterol per serving: 155mg
Sodium per serving: 150mg
Carbohydrates per serving: 43g
Sugar per serving: 27g
Protein per serving: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but reduce the added salt accordingly.
- Half-and-half can be used instead of heavy cream.
- Light brown sugar can be used instead of granulated sugar in the filling.
- Maple syrup or honey can be used instead of caramel.
Variations:
- Add chopped nuts or chocolate chips to the filling.
- Top the tart with whipped cream or fresh fruit.
- Use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure the caramel reaches the correct temperature before adding the butter and cream.
- Use a candy thermometer to monitor the temperature of the caramel.
- Chill the crust before baking to prevent it from shrinking.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the tart on a decorative plate or cake stand.
Garnishes:
Top the tart with whipped cream, caramel sauce, or fresh fruit.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the crust shrinks during baking, press it back into shape while it's still warm.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
Make sure to cook the caramel to the correct temperature to ensure it's safe to eat.
Food history:
Tarts have been enjoyed since ancient times, with evidence of fruit tarts dating back to ancient Egypt. Caramel was first made in the 17th century in France.
Flavor profiles:
This tart has a sweet and buttery crust with a rich and creamy caramel filling.
Serving suggestions:
Serve the tart as a dessert for a special occasion or as a sweet treat for any occasion.
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Taste: Sweet, Creamy, Buttery, Caramelized, Rich