People always talk about the “lazy days of summer,” but I have to argue that fall has plenty of laziness, too. Yes, there is school that starts back and lots of holidays to plan for, but there’s another side to it. After school’s been in session for a month or so, things become routine, and
I start slacking other people start slacking. As far as holidays go, there is all the planning and work leading up to them, but there’s also a lot of flopping on the couch afterwards, especially for Thanksgiving.
So what dessert does one lethargically reach for when the lazy days of autumn roll in, gentle and breezy?
Apples, of course. But not just any apples—caramel apples. And not just any caramel apples—caramel apples in a tart. Because everyone knows that nothing goes better with ooey, gooey, caramel sauce and melt-in-your-mouth apple slices like buttery, flaky pastry.
Is it just me, or do you kinda want to take a nap?
Well, before you do, here’s how to make this sweet little tart.
First, in a food processor, pulse together some flour, powdered sugar, and salt.
Add plenty of butter…
…and two egg yolks.
Process away until it looks something like this. Then flatten it into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes.
Meanwhile, slice up some apples. I used Galas, but that’s just because I couldn’t find my favorites—Jonagolds.
In a small bowl, mix granulated sugar…
…plenty of cinnamon…
…and a nice bit of cardamom.
Toss the apples with the sugary mixture until they’re nice and coated.
Once your dough has chilled for a while, roll it out and haphazardly place it in a tart dish.
Fill said tart dish with the apples…
…attempting to arrange them in a beautiful design, but then running out of room and piling a mountain of apple slices in the middle.
Pop that in the oven for about an hour and start working on the caramel sauce. First, in a saucepan, combine butter, heavy cream, and brown sugar. I know it doesn’t look very appetizing right now…
…but just wait! It’ll get bubbly and foamy and ridiculously delicious. The best part is that once it’s made, the sauce can be kept in the fridge and simply reheated for serving.
Although it’s also pretty tasty just eaten cold with a spoon.
Or so I’ve been told.
And there you have it! A beautifully simple apple tart full of caramel-y goodness and autumnal delights.
Now—because I’m lazy and I didn’t change anything in the recipe except add more cinnamon and cardamom—I’m just going to give you the link to the original over at Epicurious.com and go take more pictures of my backyard.