A light piecrust is no easy feat but we mastered it with this tart. A drizzle of caramel over the apples seals the deal.
- 1 cup(s) all-purpose flour
- 1/8 tsp table salt
- 4 Tbsp regular butter, cold, divided
- 1/3 cup(s) low-fat buttermilk, cold
- 2 Tbsp all-purpose flour, for rolling out dough
- 4 large fresh apple(s), Granny Smith
- 2 tsp fresh lemon juice
- 1/4 cup(s) sugar
- 1 Tbsp fat-free caramel topping
Place oven rack in lowest position; preheat oven to 400ºF. Place cookie sheet in oven on rack.
Place 1 cup flour and salt in a large bowl. Cut 3 tablespoons cold butter into 4 to 5 pieces; work butter into flour mixture with a pastry cutter or fork (pieces of butter should resemble small peas). Add buttermilk and work dough until it just starts to come together (do not overwork dough; pieces of butter should still be visible).
Gather dough together into a ball and wrap well in plastic wrap. Pat dough into a hamburger shape; chill for at least 20 minutes (or up to 2 days).
To roll out dough, dust a large piece of wax paper with flour; set dough in middle of flour. Dust top of dough with flour and place a second large piece of wax paper on top. Roll out dough to an 11- or 12-inch circle; remove from wax paper and place in a 10-inch round cake or tart pan. Work top edge into a decorative scallop. Chill for at least 20 minutes (or up to 2 days).
Peel, core and slice apples into 1/8-inch-thick slices; place in a bowl as you work and sprinkle with lemon juice. Arrange apple slices in pan in concentric circles—like a rose—starting on the outside rim; apple slices should overlap tightly. Sprinkle sugar over tart and dot with remaining tablespoon of butter.
Bake on heated cookie sheet until apples are tender but not mushy, about 40 to 45 minutes. (If apples get too brown at any point, place a loose piece of aluminum foil over tart and continue baking.)
Remove tart from oven to cool. Drizzle caramel over tart, slice into 8 pieces and serve immediately. Yields 1 slice per serving.
- This recipe will work well with almost any fruit, in any combination. Try apples and pears, pears and plums, peaches, nectarines or apricots…even berries. The riper the fruit, the sweeter the tart.