Italian Apple Tart with Salted Caramel Sauce

If you like to experiment, try using some cornmeal in place of some of the flour. The tort alone is not overly sweet - the caramel sauce makes up for that.

Adapted from Chef Dennis

3/4 cup butter, very soft

6 apples, sliced but not peeled

3 whole eggs plus additional 2 egg yolks

few splashes milk or cream

1 tsp vanilla extract

3/4 cup sugar

1 1/2 cup flour

1 tsp baking powder

pinch sea salt

zest of one lemon

salted caramel sauce (see below)

Oven to 350. Melt a couple of tablespoons of butter in skillet. Add apple slices and cook on low for about 10-12 minutes until softened. In a bowl combine rest of butter, eggs, milk, vanilla, and sugar. Gradually add flour and mix gently. Add powder and salt. Add zest. Batter should be loose - if not, add a splash more milk. Fold in apples and cooking butter. Grease a 9 or 10" cake pan and pour batter in. Bake for about 35-40 minutes until cooked through. Meanwhile, make your caramel sauce.

Salted Caramel Sauce

Let the ingredients sit out while you make the cake.

2 cups sugar

10 tbs unsalted butter

1 cup heavy cream

3/4 - 1.5 tbsp sea salt (depending on how salty you like it)

In heavy-bottomed large pot let sugar melt on medium as you stir. This will take a while - stir as it melts and begins to turn golden. Whisk as it turns deep gold/light brown. If using thermometer, sugar should reach just before 350 (any seconds longer and it will burn). Lower heat. Add butter, swirl as it melts. It will froth so be careful. Once melted and mixed with sugar, remove from heat. Add in cream (slowly, it will bubble up) and whisk it in until thickened. Store in Mason jar, drizzle on cake, in yogurt, on brownies, toast, fingers, etc.

1 comment

  1. Cheryl
    September 28, 2012

    I just made the sauce, it’s sooooo yummy! I can’t wait to try it later with the Tart!