Caramelized Apples

MAKES 10 SERVINGS

10 to 12 Granny Smith apples, peeled (see note) 2 cups sugar ½ cup apple cider, warmed 1 cup corn syrup

Use the small end of a melon baller to create spheres or half-spheres from the apples. Set aside.

In a medium saucepan, combine the sugar and enough water to make it sandy, about 1/3 cup. Bring the sugar-water mixture to a boil over medium heat, stirring constantly until the mixture begins to boil, then cook without stirring until the sugar turns golden brown, about seven minutes.

Carefully add the apple cider, stirring to combine. Be careful, as the mixture will rise in the pan and splatter.

Add the apple pieces and cook, stirring occasionally, under the apples are tender, but not soft, about five minutes. They will continue to cook as they cool, so they should still feel a bit firm. Remove from the heat and add the corn syrup, and stir to combine.

Pour the apple mixture onto a rimmed baking sheet and set aside to cool completely before using.

Chef ’s note: If you prefer a less dramatic presentation of this tart, six medium apples will be enough to cover the top of the tart in one even layer.

Per serving of tart: 676 calories (138 from fat); 15 grams fat (8 g saturated; 0 g trans fats); 120 milligrams cholesterol; 230 mg sodium; 131 g carbohydrate; 6 g fibre; 105 g sugar; 7 g protein.

Per serving of dough: 184 calories (87 from fat); 10 g fat (6 g saturated; 0 g trans fats); 46 mg cholesterol; 401 mg sodium; 21 g carbohydrate; 1 g fibre; 6 g sugar; 3 g protein.

Per serving of pastry cream: 109 calories (37 from fat); 4 g fat (2 g saturated; 0 g trans fats); 72 mg cholesterol; 65 mg sodium; 15 g carbohydrate; 0 g fibre; 12 g sugar; 3 g protein.