Beat the butter, sugars and salt together by starting on low speed and gradually increasing to medium speed until mixture is smooth, about 1 minute. Scrape down the sides and bottom of the bowl, add the egg and vanilla extract and mix on medium speed to combine. Scrape down the sides and bottom of the bowl, add the flour and mix on low speed until just combined.
Scrape the dough onto a piece of parchment paper that’s at least 11×17”, top with another piece of parchment paper of equal size and roll dough to ⅛” thick. Rotate the dough packet as you roll to maintain a round-like shape. Refrigerate until firm, about 15 minutes.
Remove the tart dough from the refrigerator and allow to soften slightly, no more than 2 minutes. The dough should still feel cold to the touch, but should be a little pliable. If the dough gets too soft at any time, place it back in the fridge for a few minutes to firm up again. Peel back the top layer of parchment paper and then gently replace it. Flip the dough packet over so that the piece of parchment that was on the top is now on the bottom. Peel back the second piece of parchment and set aside.
To line the tart pan, transfer the dough to the tart pan and gently press into the bottom of the pan paying special attention to where the bottom and side meet. Then press it into the sides of the pan. If the dough cracks or breaks at any time, just press it back together with your fingers or patch with a little extra dough, pressing firmly to adhere.
Trim the excess dough by rolling a rolling pin over the top of the pan to press off the excess dough. Patch any cracks or holes with left over dough before filling.
Pre-heat the oven to 375°F.
Spread caramel into an even layer inside the tart shell, sprinkle with salt and refrigerate while you work on the apples.
Place the apple on a cutting board stem side up and cut one side of the apple off the core, rotate the apple 90 degrees and cut the next side of the apple from the core. Repeat two more times. You’ll end up with four pieces of apple of different sizes. Cut remaining apples.
Place the flat side of the apple piece down with the stem end facing you. Cut slices into half-moons about ⅛” thick or use a mandolin. Place apple slices in large microwave-safe bowl and toss with lemon juice. Microwave for 20 seconds. Test flexibility of the apples by trying to bend them in half without breaking. If not ready, continue microwaving in 20-second intervals until they bend easily, but for no more than 60 seconds total.
Remove the tart pan from the fridge and starting at the outer edge, begin placing the largest apple slices in a concentric circle working toward the center. Overlap each apple slice by ⅓ with the next apple slice. When you reach the center, roll 2-3 small apple slices into a cone and place in the center. You may need to microwave them again for 20-30 seconds to make them more pliable to achieve this.
Bake the tart for 50-60 minutes or until the tart shell is deeply golden brown. Tent the top of the tart with aluminum foil if it’s browning too quickly. Let the tart cool completely on top of a cooling rack before removing from the pan.
The tart is best the day it is baked. Store any leftovers in a tightly wrapped or air-tight container for up to three days (crust will soften over time).
Chef tips:
Beat the butter, sugars and salt together by starting on low speed and gradually increasing to medium speed until mixture is smooth, about 1 minute. Scrape down the sides and bottom of the bowl, add the egg and vanilla extract and mix on medium speed to combine. Scrape down the sides and bottom of the bowl, add the flour and mix on low speed until just combined.
Scrape the dough onto a piece of parchment paper that’s at least 28x43cm, top with another piece of parchment paper of equal size and roll dough to 3.25mm thick. Rotate the dough packet as you roll to maintain a round-like shape. Refrigerate until firm, about 15 minutes.
Remove the tart dough from the refrigerator and allow to soften slightly, no more than 2 minutes. The dough should still feel cold to the touch, but should be a little pliable. If the dough gets too soft at any time, place it back in the fridge for a few minutes to firm up again. Peel back the top layer of parchment paper and then gently replace it. Flip the dough packet over so that the piece of parchment that was on the top is now on the bottom. Peel back the second piece of parchment and set aside.
To line the tart pan, transfer the dough to the tart pan and gently press into the bottom of the pan paying special attention to where the bottom and side meet. Then press it into the sides of the pan. If the dough cracks or breaks at any time, just press it back together with your fingers or patch with a little extra dough, pressing firmly to adhere.
Trim the excess dough by rolling a rolling pin over the top of the pan to press off the excess dough. Patch any cracks or holes with left over dough before filling.
Pre-heat the oven to 190°C.
Spread caramel into an even layer inside the tart shell, sprinkle with salt and refrigerate while you work on the apples.
Place the apple on a cutting board stem side up and cut one side of the apple off the core, rotate the apple 90 degrees and cut the next side of the apple from the core. Repeat two more times. You’ll end up with four pieces of apple of different sizes. Cut remaining apples.
Place the flat side of the apple piece down with the stem end facing you. Cut slices into half-moons about 3mm thick or use a mandolin. Place apple slices in large microwave-safe bowl and toss with lemon juice. Microwave for 20 seconds. Test flexibility of the apples by trying to bend them in half without breaking. If not ready, continue microwaving in 20-second intervals until they bend easily, but for no more than 60 seconds total.
Remove the tart pan from the fridge and starting at the outer edge, begin placing the largest apple slices in a concentric circle working toward the center. Overlap each apple slice by ⅓ with the next apple slice. When you reach the center, roll 2-3 small apple slices into a cone and place in the center. You may need to microwave them again for 20-30 seconds to make them more pliable to achieve this.
Bake the tart for 50-60 minutes or until the tart shell is deeply golden brown. Tent the top of the tart with aluminum foil if it’s browning too quickly. Let the tart cool completely on top of a cooling rack before removing from the pan.
The tart is best the day it is baked. Store any leftovers in a tightly wrapped or air-tight container for up to three days (crust will soften over time).
Chef tips:
Madagascar Bourbon Pure Vanilla Bean Paste
