Apple Tart with Cardamom Crust and Caramel Drizzle
Delicious Apple Tart with Cardamom Crust is a delightful treat with sweetness of apples, caramel drizzle, and blueberry ice cream.
Ingredients
cardamom crust
- 150 g all-purpose flour
- ½ tsp ground cardamom
- 1 g sea salt
- 113 g cold butter
- 55 g ice cold water
Apple Tart
- 5 apples peeled and sliced thinly
- 2 tsp cinnamon
- ¼ tsp clove
- ¼ tsp nutmeg
- ½ cup brown sugar
- ¼ lemon juiced
Caramel
- ¾ cup cane sugar
- 5 tbsp room temperature butter
- ½ cup cream
- 1 tsp vanilla extract
- 1 tsp salt
Garnish
- 2 scoops blueberry ice cream
Instructions
Cardamom Crust
- In a large mixing bowl, add the flour, cardamom, and salt. Stir them together with a fork.
- Add the cold, cubed butter to the flour mixture. You can use a pastry cutter, two knives, or your fingers to work the butter into the flour. The goal is to create a mixture with pea-sized pieces of butter.
- Gradually add ice water, one tablespoon at a time, to the flour-butter mixture. Use a fork to gently toss and mix the dough. Stop adding water when the dough starts to come together. You don't want it too wet.
- Shape the dough into a flat disk and wrap it with plastic. Place the disk inside the fridge for at least 30 minutes.
Apple Tart
- In a large mixing bowl, combine the peeled and sliced apples, cinnamon, clove, nutmeg, brown sugar, and lemon juice. Give it a good toss until everything is well combined. Set aside.
Tart Arrangement
- Preheat oven to 375℉.
- Turn the dough out onto a clean, floured surface. Gently knead it a few times until it comes together in a ball. Be careful not to overwork the dough; you want to keep those buttery bits intact.
- Carefully lift the rolled-out dough and place it in a large cookie baking sheet. Gently roll the dough out into a circle, being careful not to stretch it too much, as this can cause the crust to shrink during baking.
- Leaving approximately a 1-inch border of crust untouched, neatly place your apple slices within the crust. You can create a circular pattern and add clusters of apples within designated sections to ensure even distribution. When you're satisfied with the arrangement, gently fold the crust edges back over the apples. Sprinkle an additional layer of sugar on top for added sweetness. Bake the tart in the oven for 20-25 minutes until it achieves a golden-brown perfection.
Caramel Sauce
- In a medium sauce pan, add the sugar to the pan on medium high heat. Move the sugar around the sauce pan and eventually the sugar will start to melt. Using a metal whisk, move the liquid around for 3 minutes until the sugar is dissolved.
- Cut the butter into small pieces and add it to the sugary liquid. Whisk the butter and sugar liquid together until fully incorporated. Then add the cream and vanilla. Whisk until the mixture comes together. Set aside.
Final Arrangement
- Take the tart out to cool. Drizzle some caramel sauce on top and place three large scoops of blueberry ice cream on top. Serve immediately.