Warm apple tart with dulce de leche sauce and fluer de sel

                         Warm apple tart with dulce de leche sauce and fluer de sel

      

     Topping:

                         1.1 ounces all-purpose flour (about 1/4 cup)

                         1/4 cup packed light brown sugar

                         2 tablespoons chilled butter, cut into small pieces

                         

      Crust:

                         5.6 ounces all-purpose flour (about 1 1/4 cups)

                         1/4 teaspoon salt

                         3 tablespoons chilled butter, cut into small pieces

                         2 tablespoons chilled vegetable shortening, cut into small pieces

                         3 tablespoons ice water

                         Cooking spray

                        

Filling:

                         1/4 cup granulated sugar

                         2 tablespoons cornstarch

                         4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)

                         3 cups thinly sliced peeled Fuji apple (about 1 pound)

                         Caramel sauce:

                         1/2 cup fat-free caramel sundae syrup

                         1/8 teaspoon kosher salt

Dulce de leche sauce

Fleur De Sel

.     

.    1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

.    2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

.    3. Preheat oven to 375°.

.    4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

Serve a slice on a plate add one scoop of dulce de leche sauce and finish wth some fluer de sel!