Using a variety of apples in this rustic caramel-apple tart-such as Fuji, Gala, and Granny Smith- provides balanced flavor. Serve with a drizzle of warmed high-quality caramel sauce.
Ingredients:
1 1/4 cups all-purpose flour
1/8 teaspoon plus 1/4 teaspoon table salt
3 ounces cream cheese, chilled
1/4 cup butter, chilled
4 tablespoons cold water
1 teaspoon cider vinegar
1/3 cup packed brown sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 medium fuji and/or gala apples, thinly sliced
2 medium granny smith apples, thinly sliced
1/4 teaspoon orange zest
1 tablespoon orange juice
1 tablespoon butter, cut up
1 large egg, lightly beaten
2 tablespoons apricot jam or apple jelly, warmed
high-quality caramel sauce, warmed, for serving
flaky salt, for garnish
Directions:
Stir together flour and 1/8 teaspoon table salt in a medium bowl. Cut in cream cheese and 1/4 cup chilled butter using a pastry blender until pieces are pea-size.
Stir in 3 tablespoons water and the vinegar just until moistened, adding an additional 1 tablespoon water, 1 teaspoon at a time, if needed. Gather pastry into a ball, kneading gently just until it holds together. Cover in plastic wrap and chill for at least 1 hour (or up to overnight).
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 13x18-inch rimmed baking sheet or line with parchment paper.
Whisk together brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and remaining 1/4 teaspoon table salt in a large bowl. Add apples, orange zest, and orange juice; toss to combine.
Roll dough out on a lightly floured work surface to form a 12-inch square. Transfer to prepared baking sheet. Top pastry with apple mixture, leaving a 2-inch border (see “Get the Look,” below). Pour any remaining juices over apples. Fold dough border up over edge of apples, pleating pastry gently as needed to hold in juices. Dot filling with 1 tablespoon butter. Brush edges of pastry with beaten egg. Tent center of tart loosely with foil.
Bake in the preheated oven for 15 minutes. Remove foil and bake until crust is browned and filling is bubbly, 35 to 45 minutes more. Remove from the oven. Brush filling with apricot jam. Let cool 30 minutes. Serve slices with caramel sauce and garnish with flaky salt.
