So, ideally I would have posted this before Thanksgiving, so my legion of readers could use it for the big meal… but I’m not so on top of it, and frankly was looking for the perfect recipe right up until the big day. So here it is ex post facto, you can make it for the next Big Holiday, however your religious or nonreligious preferences construe it.
The original version is meant to be brushed and drizzled with caramel sauce, but frankly I thought the tart was more elegant on its own. If you choose to gussy it up with the caramel sauce, do as many of the reviewers on Epicurious suggest and cut the caramel sauce recipe down so it makes 1/3 of what is called for, and that will be plenty.
Simple Apple Tart
Adapted from Bon Appetit
For the crust:
1 1/4 cups unbleached all purpose flour
3/4 cup powdered sugar
1/4 teaspoon kosher or sea salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
For the filling:
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large Golden Delicious apples, peeled, cored, and quartered
1 tablespoon lemon juice
Special equipment: 9-inch tart pan with removable bottom
Add flour, powdered sugar, and salt to the bowl of your food processor and blend until well combined. Add butter and blend until a coarse meal forms (the butter should be in about pea-sized pieces). Add the egg yolks and pulse until dough begins to come together and moist clumps form. Turn the dough out on to the counter and shape into a ball. Flatten into a disk, wrap, and refrigerate, at least one hour or overnight.
Preheat the over to 375. If dough has been chilling overnight, bring it out about 20 minutes before you wish to roll out the dough so it can soften slightly.
Whisk sugar, flour and spices in a large bowl. Add apples and lemon juice and toss until evenly coated. Roll out the dough on a lightly floured surface to about 12 inches in diameter. Transfer to the tart pan and gently press into the corners of the pan and up the sides. Cut off any excess from the top by rolling over it with your rolling pin.
Starting from the outside of the pan, add apple quarters cut side down in a circle facing in the same direction, fitting snugly. Add the remaining apples in an inner circle round side up (see photo), adding a small third circle of apples in the center if you have room.
Place tart on bottom shelf of the oven and bake until apples are tender, about 1 hour. Remove tart from oven and allow to cool before serving.