Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1/2 cup ice water
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons heavy cream
- 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Small bowl
- Whisk
- Saucepan
- Heatproof bowl
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour and salt. Add the butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal.
3. Add the ice water and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
4. Roll the dough out into a 12-inch circle and transfer to the tart pan. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is golden brown.
6. While the crust is baking, make the salted caramel. In a small saucepan, combine the sugar, corn syrup, and cream. Cook over medium heat, stirring constantly, until the mixture is a deep amber color.
7. Remove from the heat and stir in the sea salt and melted butter. Pour the caramel into a heatproof bowl and let cool.
8. When the crust is done baking, spread the caramel over the bottom of the crust.
9. Drizzle the caramel sauce over the top of the tart and sprinkle with additional sea salt.
10. Bake for an additional 10 minutes, or until the caramel is bubbling.
11. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 17g
Carbohydrates: 45g
Protein: 3g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute coconut oil or vegan butter.
- For the heavy cream, you can substitute coconut cream or almond milk.
Variations:
- You can add chopped nuts or chocolate chips to the tart for an extra crunch.
- You can use different flavors of caramel sauce for a different flavor.
- You can top the tart with whipped cream or ice cream for a decadent dessert.
Tips and Tricks:
- Make sure the butter is cold when making the crust. This will help the crust to be flaky and tender.
- Be careful when making the caramel sauce. It can burn quickly, so keep an eye on it.
- Let the tart cool completely before slicing and serving.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The tart can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The tart can be served with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
The tart can be garnished with chopped nuts, chocolate chips, or a sprinkle of sea salt.
Pairings:
The tart pairs well with a glass of sparkling wine or a cup of coffee.
Suggested Side Dishes:
The tart can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the caramel is too thick, add a tablespoon of cream at a time until it reaches the desired consistency.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the tart refrigerated until ready to serve.
Food History:
The tart is believed to have originated in Italy, where it is known as a “bugie”. It is a popular dessert in many countries, including France, Germany, and the United States.
Flavor Profiles:
The tart has a sweet and salty flavor from the caramel and sea salt.
Serving Suggestions:
The tart can be served as a dessert or as a snack.
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