It’s fall, my favorite time of year, which means its also apple season. The farmers’ markets are full of baskets brimming with crisp, colorful varieties including Braeburn, McIntosh, Honey
Crisp, Gala and Fuji. My favorite apple dessert is a streusel-topped apple pie, but a little variety is nice, so I decided this week to make a simple, caramel apple tart, a riff on the classic Tarte Tatin. After
blind baking the crust, peeled apple wedges are cooked in caramel and then arranged on top of the crust. The caramel is made into a custard with the addition of cream, eggs, Calvados, and a touch of
cinnamon and vanilla, and then poured over the apples and baked at a low temperature. Delicious. Serve this tart warm, with a scoop of vanilla ice cream, and rejoice that fall is here.
