Some folks were asking me yesterday for the recipe for the Apple Mosaic Tart with Salted Caramel and here it is. It’s not really difficult to make, but requires a little patience while layering the apples. Amazing when simple ingredients come together that makes something taste so good.
Ingredients for the filling:
- 4 medium apples or 3 large apples (I used honey crisp…my all time favorite apple.)
- 1 puff pastry sheet thawed out overnight in the fridge (I used Pepperidge Farms brand…the original recipe called for a certain brand, that when I priced it out at Whole Foods was almost $15.00 a box….ah…no thank you…Pepperidge Farms was just fine.)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter (I used Kerrygold butter.)
Ingredients for the salted caramel glaze:
- 1/4 cup of sugar
- 2 tablespoons of butter
- 2 tablespoons of heavy cream
- 1/4 teaspoon of sea salt flakes or table salt (I used an all natural Grey Brittany Sea Salt from a mill which I had.)
Step 1: peel, cord and cut the apples in half. Use a small melon scoop (if you have one) to scoop at the center cord or an apple corer (which is what I used.)
Thinly slice the apples. Use a mandoline to achieve uniform slices. You can also cut the apples by hand, but your slices might be a little thicker and as a result may need an apple of 2 more.
Roll out the puff pastry on a well floured surface, flour the top of puff pastry and flour the rolling pin. Roll out the pastry to about the size a jelly roll sheet pan (10×15). I just eyeballed it.
Transfer puff pastry to pan lined with parchment paper.
Begin overlapping the apple slices starting on one edge of the puff pastry and work your way around to the center.
Sprinkle 2 tablespoons of sugar over apples.
Cut 2 tablespoons of cold unsalted butter into little pieces and spread over the apple slices.
Bake for 30 minutes at 400 degrees.
With about 5 minutes left in baking the apple tart, begin making the glaze. Leave the oven on, because you will be returning the tart back to the oven once glazed for a final bake.
Heat over medium high heat, melt 1/4 cup of sugar until golden in color.
Add 2 tablespoons of butter and stir another couple of minutes.
Add 2 tablespoons of heavy cream and the sea salt. Stir another minute or so.
Lightly brush the glaze over the tart in the direction of the apple slices. Be gentle when brushing the glaze as the apples are now soft and will move if you press to hard. If the glaze thickens just reheat a little to liquify the glaze.
Return to the over and bake 5 to 10 minutes more until the glaze starts to bubble.
Remove from the oven and cool completely. Cut into 12 squares or 24 smaller squares.
From start to finish this took about 1 hour to make. Happy baking. 🙂