I recently went to see a movie with my dearest friend Ada called “The Hundred-Foot Journey”. She was the perfect companion for this choice of movie because she has a deep spiritual soul and a real connection to the wonders of foods and their role in our lives.
The movie portrays how the food we prepare and consume is a living, spiritual component of our lives. Each food group has its own characteristics, flavors, personalities and textures. The key is combining them to create a certain synchronicity and flow, as well as ensuring its presentation is such that people will take a moment to appreciate its beauty.
With autumn on our doorsteps, I reminisce about my childhood on our family’s farm. With the crab apples ripe and ready to fall, we would pick them and make crab apple jellies and butters to store for the long winter season. With the apples that were left I would make a handcrafted puff pastry tart loaded with the sweet tangy apples sprinkled with cinnamon and nutmeg, finished off with just a drizzle of salted caramel.
I hope you will try the recipe, and enjoy this colourful fall season.
Rustic Apple Tart with Salted Caramel Sauce
4 Granny Smith apples peeled and thinly sliced
½ cup dark brown sugar
1 tbsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. all spice
Pinch of salt
2 tbsp. flour
½ tbsp. lemon juice
1- 397 g. package puff pastry thawed
2 tbsp. melted butter
Preheat the oven to 400°F
Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl combine the apples, sugar, cinnamon, nutmeg, all spice and salt. Toss to coat all the apple slices with the sugar and spices. Sprinkle with the flour and toss again to coat the mixture with the flour. Drizzle with the lemon juice and set aside.
On a lightly floured surface roll out the puff pastry into a 12-inch round, and transfer to the prepared baking sheet. Place the apple mixture in the center of the round of puff pastry leaving enough dough to fold over and crimp the edges over the apple mixture.
Brush the puff pastry edges with the melted butter and bake in the oven for 45 minutes until the apples are tender and the pastry is golden brown.
Transfer the tart to a wire rack to cool. Cut as desired and serve with a drizzle of the salted caramel sauce and a scoop of vanilla ice cream.
Salted Caramel Sauce
1 cup sugar
¼ cup water
½ cup whipping cream
½ tsp. sea salt
2 tbsp. butter
1 tsp. vanilla
Combine the sugar and water in a medium sized heavy saucepan. Cook over medium-high heat until sugar is a medium amber color- do not stir.
Remove from heat and add the whipping cream, it will bubble so keep stirring until the caramel dissolves.
Add the sea salt, and stir well to combine the flavors.
Let it cool slightly, then add the butter and vanilla.
Can be stored in the refrigerator for up to one week.