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This week, I’m going to give you guys some life updates! It’s been a while since I’ve done one, and well a lot has changed! The biggest change coming soon is that I’m moving to the Big Apple! Yup, I’ll be leaving the beautiful city of San Francisco at the end of the year to move to NYC. Earlier this summer, my husband and I got job offers in two different cities. He moved to NYC (with the plan of him moving back in January 2018) and I stayed in SF with Elara. We tried to make it work, but after some time, his work told him that he would have to stay in NYC longer than originally planned. As much as I love getting ALL the baby hugs and kisses, it’s really hard. All the early morning (and I mean 3AM early!), messy meals and poopy diapers are exhausting. If you had a single parent, make sure you hug and tell them how amazing they are. I have a new-found respect for single parents because it takes a godly amount of patience, work, and time management.
Moving to NYC also means that I’m looking for a new job! Finding a job in NYC is proving to be tough for me. Almost every job I’m interested in requires a culinary or marketing degree. I did apply to few jobs anyway and received an email back telling me they are looking for people with a degree in that field. Currently, I’m asking my friends to connect me with anyone they might know in the food/food tech industry and it’s come up with some awesome leads! Hopefully one of them works out!
Onto the food! This week I made a delicious caramel apple tart! I made the caramel with Fireball whiskey to add a little cinnamony kick to it! So good! The crust is a cross between a shortcrust and a crumble. I found the final tart to be pretty sweet, so I sprinkle on a little more salt on top to give it that salty sweetness.
This is such an easy and impressive fall dessert- definitely, give it a try!
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Caramel Apple Tart
Ingredients
- 2 apples
Whiskey Caramel
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup whiskey
- 1/3 cup heavy cream
- 3 tbs unsalted butter
- 1 tsp vanilla
- pinch salt
Crust/Crumble Topping
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 tsp cardamom powder
- 1/4 tsp ground ginger
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 egg yolk
- powdered sugar
Instructions
- Pre-heat oven to 350 F. Grease a non-stick 8 inch tart tin with some butter.
Whiskey Caramel
- Add sugar and water to a small pot over high heat. Whisk until all the sugar has dissolved. Once the sugar has dissolved, swirl the pot over the heat until the sugar turns amber brown (~5 minutes). The darker the color, the more flavor you’ll get! Remove the caramel from the stove and slowly pour in the whisky. It will splatter a little, so be careful! Once you’ve added all the whiskey, return the caramel to the stove over medium heat. Cook for 1 minute and remove from heat. Slowly add in the heavy cream and whisk well. Whisk in the butter, vanilla and salt and set aside to cool!
- Peel and thinly slice apples. Reserve 1/4 cup of the caramel sauce. Add the rest of the caramel to the apples and mix well. Set aside.
Crust
- Add brown sugar, flour, spice and salt to your stand mixing bowl Mix well with a paddle attachment. Turn stand mixer to low and add in butter. Mix until your have a sandy texture. Add egg yolk and vanilla and mix well.
- Take 2/3 of the dough and press it evenly into the bottom of the tart tin. Bake the crust for 10 minutes.
- Top the warm crust with all the apples and caramel (it looks like a lot but this will reduce down!) Spread the apples evenly.
- Add 1 tbsp of flour to the rest of the dough and mix well. Crumble the rest of dough on top of the apples. Place the tart on top of a baking sheet. Bake for 25-30 minutes. Remove and cool completely. Dust with powdered sugar and drizzle on remaining caramel sauce. You can sprinkle a little Maldon salt on top for a little fancy touch!
Notes
Adapted from Sprinkle Some Sugar
