And Then There Was Pie

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Or at least there was supposed to be, until I decided to make it a tart instead. It’s all about perspective, you know. Put a buttery crust and sugary fruit in a dish and make it perfect, it’s a pie. No tears, no hand formed edges, no holes, no burnt spots. Sometimes those things aren’t wanted. Usually those things aren’t wanted. But those things can give a pie character. And charm. Plop that same pie on a baking sheet and let it be free, it’s now a tart. A charming rustic lovely circle of home. It reminds me of a cooking class I took once. The chef told us that the most important rule of cooking for people is to never tell them what you are making before it is served. And if it comes out entirely un-servable, call it rustic and you are a genius in the kitchen.


Rustic Caramel Apple Tart

(makes two 10″ish tarts)


1 cup cold unsalted butter (two sticks)

3 cups all purpose flour

3 TBSP sugar

1/4 tsp salt

1/3 cup ice water

Combine the sugar, salt and flour in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add in 1/2 TBSPs of the cold butter until the mixture begins to look like clumpy crumbs. With the mixer still on low, slowly drizzle in the water until just before the dough forms into a ball. Divide dough into two separate pieces and wrap up in the fridge for a half an hour (just enough time to make the filling)


5-6 large apples (I used golden delicious)

1/2 cup apple cider

1/2 cup light brown sugar

1/2 cup unsalted butter

2 TBSP cornstarch

Store bought or homemade caramels (About 15)

Peel and quarter apples. Place the cut side down and slice in half, then turn and slice very thin slices (about 1/4″). Repeat for remaining apples.

In a big pot, combine apple cider, brown sugar, and half of the stick of butter. Allow to cook until butter melts, and then add the apples. Cook over medium heat until apples are a little tender but still with a bite to them.

Melt remaining butter in the microwave and add cornstarch to it, mixing with a fork to get rid of any remaining clumps. Add cornstarch mixture to apples and cook until the whole thing thickens up to syrup consistency. Set aside.

Preheat oven to 375. Roll one disk of dough out on a lightly floured surface (be careful not to use too much flour) to really however big you like, I rolled mine out so it was about 1/4″ thick. Transfer dough to a parchment lined baking sheet. Take the caramels (mine were bought from my favorite Manhattan restaurant Landmarc) and flatten them with your fingers. Place flattened caramels all around bottom of tart shell (I only needed 7). Now top the caramelled tart shell with the apple mixture, leaving a 3″ perimeter on all sides. Begin to fold the edges up, folding each section over the last one until you have folded up all sides. Brush with an egg wash (one egg beaten with a little water), if desired and sprinkle with raw sugar if you’re feeling fancy. Bake for about 20 minutes, or until edges are browned and the apples start to crisp up on top. (Don’t worry about having to cook the apples through to get rid of that crunch… you’ve already done that!)

Let it cool and share with your lovely neighbors who just were neighborly and gave you these apples after their apple picking adventure.



ps check me out on facebook and instagram {playswithfood}! I like you lots!

Author: audrey

I bake photograph smile drink sparkling water eat cucumbers& goldfish wake up at 6:30 dance clean have hair with a personality adore kids

One thought on “And Then There Was Pie

  1. You are a genius in the kitchen! This looks wonderful and the melted caramel on the bottom must be a delightful surprise.

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