Apple Tart with Caramel Sauce and Mascarpone

For the caramel sauce, start by adding the sugar to a small saucepan, which you will place over low heat, with the flame at minimum. It is essential that the sugar melts evenly, so resist the temptation to stir or increase the heat; just gently swirl the saucepan to help the sugar dissolve. Once you have achieved a nice caramelization, it is crucial not to let the mixture burn, as the bitter taste will affect the entire sauce. Remove the saucepan from the heat and carefully add the butter, stirring with a spatula. Be cautious, as the mixture will bubble and the temperature is extremely high. After the butter has completely melted, gradually add the cream and salt, mixing well to incorporate all the ingredients. Set the sauce aside to cool slightly.

For the tart dough, take a blender and add the flour, baking soda, baking powder, salt, and cubes of cold butter. Pulse for about 10 seconds, until the mixture resembles sand. Then add cold water and continue pulsing for a few seconds until the dough starts to come together. Transfer the dough to a clean surface and, using the palm of your hand, gently press it for 1-2 minutes, gathering it into a ball. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to firm up.

Regarding the apples, wash them well, then cut them into quarters and slice them. Place them in a saucepan and, if you prefer, grind the spices, such as allspice, cinnamon, and cloves. Add these spices over the apples, along with the brown sugar and butter. Cook over low heat, stirring occasionally, until the apples become soft and fragrant. Once cooked, set them aside to cool.

For the mascarpone cream, in a bowl, add the mascarpone cheese and the other ingredients. Mix well until everything is homogenized, then keep the cream in the refrigerator until use.

Now, let’s assemble our delight! Preheat the oven to 190°C (gas mark 5). Roll out the dough on a lightly floured surface so that it fits into the baking dish you will use. Arrange the dough in the dish, including up the sides, and cover the bottom with aluminum foil. To prevent puffing, add a cup of dry beans or ceramic beads over the foil. Bake in the oven for 15 minutes or until the dough is golden. After taking the tart out of the oven, remove the foil and let it cool.

Once the dough has cooled, add the caramel sauce, being careful to reserve 3-4 tablespoons. Place the dish in the freezer for about 10 minutes to allow the caramel to set slightly. Then arrange the cooked apples over the caramel sauce, followed by the mascarpone cream. Whip the cream until it becomes firm and spread it evenly over the mascarpone. Finally, add the remaining caramel sauce, decorating with shapes made using a toothpick or fork, as preferred. Although you can serve it immediately, it is recommended to let the tart chill for a few hours to intensify the flavors. This rustic tart, full of flavor, will bring a touch of joy to your tables! Be sure to keep it covered in the refrigerator to maintain its freshness.