Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sesame seeds
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 apples, peeled, cored, and sliced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Pastry brush
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the flour and sesame seeds until combined.
3. Add the chilled butter and pulse until the mixture resembles coarse sand.
4. Slowly add the ice water and pulse until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times.
6. Roll out the dough to fit the tart pan and press it into the bottom and sides.
7. Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until lightly golden.
8. In a saucepan, combine the granulated sugar and water and cook over medium heat, stirring occasionally, until the sugar dissolves.
9. Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color.
10. Remove from heat and carefully add the heavy cream and unsalted butter, stirring until smooth.
11. Return the saucepan to low heat and cook, stirring constantly, until the caramel thickens.
12. In a separate pan, cook the sliced apples over medium heat with the cinnamon, nutmeg, and salt until caramelized.
13. Pour the caramel into the baked tart crust and arrange the caramelized apples on top.
14. Bake for an additional 10-15 minutes, or until the apples are tender and the crust is golden brown.
15. Allow the tart to cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 10g
Cholesterol: 47mg
Sodium: 42mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almonds or pecans can be used instead of sesame seeds.
- Margarine can be used instead of unsalted butter.
- Brown sugar can be used instead of granulated sugar.
- Milk or half-and-half can be used instead of heavy cream.
- Pears or peaches can be used instead of apples.
Variations:
- Add a layer of chocolate ganache before adding the caramelized apples.
- Top with whipped cream or vanilla ice cream.
- Use a different type of nut in the crust, such as pistachios or hazelnuts.
- Add a pinch of cayenne pepper to the caramel for a spicy kick.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Slice the apples thinly and evenly for even cooking.
- Brush the crust with an egg wash before baking for a shiny finish.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Sprinkle with additional sesame seeds or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this tart.
Troubleshooting advice:
If the caramel is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
Be careful when working with hot caramel, as it can cause burns.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
This tart has a nutty, sesame-flavored crust and a sweet and tangy caramelized apple topping.
Serving suggestions:
Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Nutty, Caramelized, Tart, Sesame