You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts. The pastry crust may also be made a couple of days in advance.
- For the Pastry
- 1 1/3 cups all-purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small bits
- 3 tablespoons cold vegetable shortening
- 1 teaspoon cider vinegar
- 3 1/2-4 tablespoons ice water
- For the Tart
- 4 golden delicious apples, about 2 pounds, peeled, cored and thinly sliced
- 4 tablespoons+2 teaspoons sugar, divided
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 large egg yolk, lightly beaten
- For the Sauce
- 1 cup Riesling or other semi-sweet wine
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1/4 cup water
- 3 tablespoons cold unsalted butter
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the vinegar and water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together; press it into a 4-inch wide disk; wrap in plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Combine the apples, 4 tablespoons of the sugar, flour, cinnamon and nutmeg in a bowl; toss until well mixed. On a lightly floured surface, roll the dough out to a 13-inch diameter circle. Transfer to the baking sheet. Top the dough with the apple mixture leaving a 1 1/2-inch border around the edges. Fold the outer edge of the dough in over the apples toward the center, forming pleats or folds every couple of inches to make it fit. Lightly brush the dough with the egg yolk and sprinkle with the remaining 2 teaspoons sugar. Bake until the crust is golden and the apples are tender, about 28-30 minutes. Remove from the oven and cool at least 25 minutes before cutting.
- While the tart bakes, make the sauce. Combine the wine and vanilla extract in a small saucepan over medium-high heat. Bring to a boil and reduce to a scant 1/2 cup. Combine the sugar and water in a separate saucepan and bring to a boil, stirring until the sugar dissolves, over medium-high heat. Cook until the sugar is golden, about 7-8 minutes. Remove the sugar from the heat and carefully pour in the wine mixture (it will bubble up). Return to the stove over medium-low heat and simmer, whisking, until slightly thickened, 2 minutes. Remove from the heat and whisk in the butter until melted. Serve sauce over the tart.