Salted Caramel is Way Better Than Salted Roads
Who’s over this snow situation? Well I am too, after the 3rd or 4th snowfall and the 10th or 20th night of freezing temperatures, that fun, happy feeling snow brings totally disappears, especially when it ruins your plans, over and over again. Actually, I’m going to be honest, as I sit here and think about it, the only time I ever complain about snowfall is if it’s happening Friday night, Saturday or Sunday. As I sit here watching the news, on a Wednesday evening, I’m not batting an eye that it could snow 5-8 inches tomorrow, I’m just crossing my fingers hoping for a snow day (just being honest)…
However, I was really upset his past weekend when it snowed and iced because this weekend was supposed to be filled with adventure, sleeping under the stars, testing out our new winter camping gear, roasting marshmallows, etc. Instead, it was filled with House of Cards, copious amounts of hot coffee, warm fuzzy socks, homemade sugar cookies and lots of laughing. At first I was pretty bummed that Tyler and I were going to have to change our plans because of the weather, okay not bummed… ANGRY. But, after all the grumpiness Thursday night, it ended up working out just fine thanks to a great boyfriend who surprises me by driving the whole 8 hours to see me! Sometimes I have to remind myself to take a beat and relax. I’m learning it’s better to recognize that if things don’t go exactly like you planned, it doesn’t mean you have to be a grumpy gus, just re-direct that negative energy into coming up with an alternative. That’s what we did, and it ended up being just as fun, if not more!
Although I am getting a little tired of the snow plows and salt trucks… if you ask me salt is way better on caramel than a parking lot. See what I did there?
I made this Apple Tart with a Salted Caramel Glaze a couple of weeks ago when Amy and I did our little video shoot. This was my payment to her, although I think I got the better end of that deal, this tart is so easy to throw together last minute, but it still looks decadent and sophisticated… don’t you think? This is the perfect snow day treat, I bet you have 90% of these things in your pantry and fridge.
Apple Tart with a Salted Caramel Glaze
get the recipe
Start by slicing the apple as thin as you can get it. I have this handy slicer, so I totally cheat a little, I would recommend them to anyone who likes the peel or slice fruit on a regular basis.
Look at those perfect slices.
Cover the sliced apples in the flour, sugar and cinnamon mixture, set aside and make the tart crust.
To make the crust, combine the dry ingredients, cut in the butter, and add water until the dough forms, roll it out and place it in your tart pan, make sure you press the crusts into all the little nooks and crannies.
Line the tart pan with your perfect little slices, starting on the outside and working inward toward the center.
Dollop the top with some butter, get it in the oven and start the caramel glaze.
The glaze is fairly easy, it’s basically just a caramel sauce, I like to add bourbon to mine to make it a little more decadent.
Remove the tart from the oven and cover with caramel sauce.
Stick it back in the oven for a bit longer until all the caramel melts and covers the top evenly, let cool a few minutes then top with some flaky salt.
Couldn’t you just dive right in to all that goodness?
- 2 large apples
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
- good pinch of salt
- 2 tablespoons flour
- 1 tablespoon butter
- 1 basic tart crust recipe (to follow)
- 1/3 caramel glaze recipe (to follow)
- flaky sea salt (optional)
- core, peel, slice the apples
- drizzle apples with lemon juice and give them a good toss
- combine the remainder of the ingredients above - except for the butter
- toss the apples in the flour, sugar, cinnamon mixture
- set aside and make the basic tart crust - recipe to follow
- line the tart pan with the crust, making sure you fill all the nooks and crannies
- start layering the apples in the tart pan, working from the outside in concentric circles
- dollop the top with the 1 tablespoon of butter
- place the tart pan on a parchment lined cookie sheet
- bake at 375 for 30 minutes
- while the tart is baking, make the caramel glaze - recipe to follow
- after the tart has baked for 30 minutes, drizzle the top with your fresh caramel glaze
- pop it all back in the oven for about 10 minutes at 450
- let the tart cool for 15 minutes and sprinkle with flaky sea salt and enjoy
- 2 cups flour
- 2 tablespoons sugar
- 2 tablespoons crisco
- 8 tablespoons butter
- 2 tablespoons water
- 1/4 heaping teaspoon salt
- combine all of the dry ingredients
- cut in the crisco and butter until the mixture is crumbly
- add the water and bring the dough together
- turn out onto a floured surface
- roll out the dough until it's just slightly larger than the tart pan
- press into the tart pan
- refrigerate if not filling and baking immediately
- 6 tablespoons butter
- 1 cup sugar
- 1/3 cup half 'n half
- nice big pinch of salt
- 1/2 teaspoon vanilla
- 1/2 tablespoon bourbon (optional)
- combine the butter and sugar, stirring occasionally
- once the mixture comes together and starts bubbling, add the half 'n half, be careful the mixture will bubble up significantly
- give the sauce a good stir and let it boil for about 5 minutes
- remove from the heat and add the bourbon, vanilla and salt
- pour into a glass/heat proof container and let cool before refrigerating