apple mosaic tart with salted caramel

apologies for being MIA lately!

life is so busy these days!

i promise to bring you a November full of 

amazing recipes for all your holiday entertaining!

happy monday!! :)

i tried this tart out for marcy's fab bday celebration.

it was actually surprisingly easy, and looked gorgeous.

recipe via smitten kitchen

tart ingredients

14 oz package puff pastry - defrosted overnight

3-4 medium apples (about 1 1/4 pounds)

2 tablespoons sugar

2 tablespoons unsalted butter, cut into cubes

salted caramel ingredients

1/4 cup sugar

2 tablespoons unsalted butter

1/4 teaspoon sea salt

2 tablespoons heavy cream

directions

1. heat oven to 400 degrees.

line baking sheet with parchment paper.

lightly flour your counter and lay out the pastry,

rolling it gently until it fits your baking sheet

2. peel, core and slice apples as thinly as you can.

begin arranging these on the tart overlapping, 

leaving a 3/4 inch border on the tart.

each apple should overlap the other, 

spiraling into the center

sprinkle with 2 tablespoons sugar 

and dot with 2 tablespoons butter

3. bake for 30 minutes or until edges and apples become golden.

4. meanwhile, about 20 minutes into the baking time, make your glaze.

in a small saucepan over medium-high heat,

melt your last 1/4 cup sugar (about 3 minutes)

cook liquefied sugar to a nice copper color (another 1-2 minutes)

remove from heat and add sea salt and butter, stirring until melted.

add heavy cream and return to stove over medium heat.

cook, stirring constantly until you have a bronzed caramel syrup (another minute).

set aside until needed. (feel free to re-warm if it becomes to thick to spread)

5. after tart has baked, transfer to cooling rack, but leave oven on.

gently brush tart with caramel sauce, including edges.

return tart to the oven for 5-10 more minutes

until caramel glaze bubbles.

6. let tart cool completely, slice and enjoy!

(sorry i didn't have a final baked shot of the whole tart!)

this was delicious. 

not overly sweet and could have been served for breakfast.

YUM!