This tart I came up with is a mix between a French Tart Tatin and an American apple pie. The French part shows through in the caramel sauce that’s made for the innards and a lot of lumpiness reminiscent of the Spanish architect, Gaudi.
Crust:
1/8 cup sugar (brown or organic is great)
1 1/2 cup whole wheat flour or mix 1/2 regular and 1/2 whole wheat
1/2 cup aa salted butter
Stir sugar and flour together and add butter. Incorporate until pebble-y. Add cold water until a ball can be formed. Chill for easier handling. This dough should be rolled very thin. Since whole wheat flour is more substantative than white flour and has more give, there’s a lot more flavor there. You don’t want to overwhelm the filling with a thick crust.
Roll out very thin and line an 8 inch pie, round cake pan or two smaller pans.
Filling:
3 tart apples, peeled, cored, and quartered
3 pears, peeled, cored, and quartered
1/4 tsp lemon zest
Filling, too – Caramel:
1/2 cup sugar
1/4 cup salted aa butter
The fruit part of the filling is self-explanatory. Lay out prepared fruit in the pie pan over the rolled crust.
On stove melt butter for the caramel filling on medium low. I like to wait until it browns a little. Add the sugar and stir until golden. Be careful not to burn. Pour over contents of tart and seal up the tart.
Bake for about an hour at 350 degree fahrenheit until crust is slightly browned. The filling will collapse a bit. some sauce might spill over so you might want to have aluminum foil under your tart/pie pan.
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