Autumn Apple Tart
7 Tbsp. cold unsalted butter, diced
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
3 happy egg yolks (reserve whites for glazing the dough)
2 green apples, such as Granny Smith
1 cup granulated sugar, divided
4 Tbsp. butter
2/3 cup milk
1 cup heavy cream, divided
2 happy eggs
3 happy egg yolks
- To make tart shell, cut butter into flour until crumbly. Add powdered sugar and egg yolks and mix just until dough comes together. If the mixture will not bind together, add 1 teaspoon cold water and mix. Only add 1 teaspoon water at a time and never more than 4 teaspoons water in total. Flatten dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F.
- On a floured surface, roll out dough into a circle. Gently place in a floured 8 or 9-inch tart tin and press into the corners with your fingers; don’t trim the edges because dough will shrink when baked. (Tip: save a little dough in case cracks or holes form during baking.)
- Prick dough all over with a fork to prevent it from rising and bake for 8 minutes. Remove from the oven, check for any holes or cracks and patch with reserved dough. Cool for 5 minutes.
- Brush base of tart shell with beaten egg whites to seal and bake 2 minutes longer. Remove from the oven and trim the edges with a sharp knife.
- Peel and core apples and cut into wedges. Cook in a frying pan over medium heat with ¼ cup of the granulated sugar until lightly caramelized.
- To make butterscotch sauce, heat ½ cup of the granulated sugar in a saucepan over medium heat, stirring gently until it caramelizes. Remove from heat and carefully add butter, stirring until it becomes a thick paste. Slowly add ¼ cup of the cream, mixing until it is the consistency of heavy cream. If the mixture doesn’t combine well, heat gently.
- Whisk together eggs, egg yolks, remaining ¼ cup granulated sugar, remaining ¾ cup cream, milk and a pinch of salt until smooth and fully combined.
- Reduce oven to 275°F. Pour egg mixture into tart shell, arrange apples on top and drizzle with half of the butterscotch sauce.
- Bake for 20 minutes. To check for doneness, shake tart lightly; the filling should be firm but still a bit wobbly. (Tip: it will continue to cook for a while once removed from the oven.)
- To serve, use the remaining butterscotch to decorate the plate and drizzle over the slices of tart.