Apple Blossom Tart
- 1 1/2 sticks cold butter
- 1/3 cup cold shortening
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoon sugar
- 1/2 cup ice cold water
- About 8 apples (I did a mix of granny smith and pink lady)
- Juice of 1 lemon
- 1 tablespoon cinnamon
- 1/2 cup butter
- 3 tablespoon all purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup water
- In your food processor, combine flour, salt, and sugar and give it a quick pulse to mix it up
- Add in your cold butter and shortening and pulse about 10 times or until the butter is in pea size pieces
- Add the cold water down the feed tube while your food processor is on until it forms a ball
- Dump onto a floured surface and form into a ball.
- Wrap it with plastic wrap and refrigerate for at least 1 hour or until dough is cold
- Preheat your oven to 350 degrees F
- While your dough is chilling, make the caramel sauce by melting your butter in a sauce pan on medium heat. Add the flour and whisk together. Then add the white sugar, brown sugar, and water. Let it simmer on low heat for 5 minutes.
- Remove from stove and set aside to cool
- With the skin on the apple, slice them very thin. I used a mandolin for this.
- Toss the apples with the juice of 1 lemon and the cinnamon. The lemon will prevent the apples from browning
- Remove your dough from the fridge and roll it out on a lightly floured surface to the size of your tart pan. Transfer the pie dough onto your greased tart pan and run your fingers along the inside of the pan to make sure your dough is secure. Trim the edges of the tart pan if you have excess dough.
- Starting from the outside working your way in, arrange your apples so they're overlapping each other a little to create a rose effect. Once you get to the very center, take a thin apple slice and fold it into a little round in the center.
- Pour the caramel sauce over the apples or you can use a brush and brush the sauce on if you would like. Bake for 35 minutes or until you see the juices bubbling.