Learn How to Make an Epic Apple Creme Brulee Tart

[@RoryMoulton]

I can smell it, too!

[@PistouandPastis]

hahaha - the wind is blowing your direction!

[@Seeker386]

This brings back some memories.... If I remember we/I slowly turned it into a caramel flavored one after a while.

[@PistouandPastis]

Yes we did - ps, I bought a house in VT yesterday.

[@Spike4364]

Was going to make my french apple cake (with Calvados!!) but I think I'm going to use my Granny Smith's for this!!! By the way, I love the fact that your cup measure matches you shirt :-)!!

[@PistouandPastis]

Super sweet Thanks so much for watching - I greatly appreciate!

[@stephanieturpin1018]

What size tart pan do you use?

[@PistouandPastis]

I believe it is 9 inch

[@MichaelDanielHikerLionKing]

Sweet, can I skip steps? :D

[@PistouandPastis]

Of course!

[@truthasfineprint]

You didn't talk about how to make the creme brulee filling

[@PistouandPastis]

Sure here itis in the recipe: Apple Creme Brulee Tart Ingredients Dough 12 ounces all-purpose flour 1 pinch sea salt 1/2 tsp baking powder 8 ounces unsalted butter cut in small pieces 1/2 cup cold water maybe less, maybe a tad more Apples 3 tbsp unsalted butter 6 each Granny Smith apples peeled, cored, then cut into 1/8ths 1/4 cup granulated sugar 1 each orange just use the grated zest 1/2 tsp cloves 1/2 tsp cinnamon 3/4 cup heavy cream 1 each large egg yolk 1 tablespoon honey 1/4 tsp vanilla extract Instructions To Make the Dough To make the dough, in a food processor, pulse the flour, salt, and baking powder together. Add the butter and pulse until the mixture looks like coarse cornmeal. With the motor running, add just enough ice-cold water so that the dough forms into a loose ball. Gather the dough into a ball and cover it with plastic wrap. Let it rest for 1 full hour or overnight in the refrigerator. On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle. Use your rolling pin to roll up the dough and unroll over the tart pan. Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking. Refrigerate for 1 hour. To Caramelize the Apples In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes. Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated. Cook, stirring occasionally, until the apples start to brown, about 10 minutes. Assemble the tart Preheat the oven to 400°F. Bake the tart shell until the dough is very lightly brown, about 15 minutes. 𝐖𝐡𝐢𝐬𝐤 𝐭𝐡𝐞 𝐜𝐫𝐞𝐚𝐦, 𝐞𝐠𝐠 𝐲𝐨𝐥𝐤, 𝐡𝐨𝐧𝐞𝐲, 𝐚𝐧𝐝 𝐯𝐚𝐧𝐢𝐥𝐥𝐚 𝐭𝐨𝐠𝐞𝐭𝐡𝐞𝐫 𝐭𝐡𝐞𝐧 𝐩𝐮𝐭 𝐚𝐬𝐢𝐝𝐞. Remove the tart shell from the oven and arrange the apple wedges in a circle. Pour cream mixture over and bake for 15 minutes, or until the cream is set. Optional: You could take the creme brulee aspect one step further and dust with superfine sugar and take a blow torch to the top to caramelize the sugar.