Brown Sugar Brandied Caramel Apple Tart

Brown Sugar Brandied Caramel Apple Tart

Ingredients:              

Tart

●2 1/4 teaspoons for sprinkling 

● Light Brown Sugar

●1 sheet puff pastry

●2 -3 apples, cored, halved and sliced to 1/8" - ¼ “ thickness

●1/4 cup Light Brown Sugar

●1 tablespoon lemon juice

Brandied Caramel Sauce:

●2 tablespoons butter

●¼ cup milk

●1/2 cup  Light Brown Sugar

●1/4 teaspoon fine sea salt

●1½ tablespoons brandy

●Washed Raw Cane Sugar 2 1/4 teaspoons for sprinkling

Instructions:

Tart

Step 1

Line a baking sheet with parchment paper and set aside.

Step 2

Allow pastry to sit out for 5 minutes at room temperature or until it can be unfolded without breaking. Unfold and place on top of a piece of parchment paper.

Step 3

In a large bowl, toss the apple slices with ¼ cup brown sugar and lemon juice. Let mixture rest 10 minutes, tossing every few minutes.

Step 4

Cut the puff pastry sheet into 9 equal squares. Roll out each square into a 4.5 x 3.5 - inch rectangle using a rolling pin.

Step 5

Space the pastry pieces out evenly on prepared baking sheet. Prick each pastry piece well with a fork.

Step 6

Preheat oven to 375°F.

Step 7

Drain then shingle the apple slices in overlapping rows to the edges of each piece of pastry dough. Repeat until all of the pastry is covered with apple slices. Sprinkle 1/4 teaspoon of additional brown sugar over the tops of each pastry.

Step 8

Chill prepared pastries in the refrigerator for 10 minutes then bake 40 minutes or until edges and bottoms are golden brown.

Step 9

Remove from oven and cool to room temperature before serving.

Brandied Caramel Sauce

Step 1

Melt butter in a saucepan over low heat.

Step 2

Whisk in milk and brown sugar.

Step 3

Heat mixture for a boil, stirring continuously. Add salt and brandy, then gently boil for 5 minutes, undisturbed, until the mixture thickens.

Step 4

Remove pan from heat and let sit 1 to 2 minutes before proceeding.

Step 5

Brush or drizzle 1 tablespoon sauce over each baked pastry.

Step 6

Optional: Sprinkle each of the pastry edges with 1/4 teaspoon demerara sugar.

Step 7

Serve warm.

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