Apple Tartlets with Salted Caramel

Apple Tartlets with Salted Caramel

Serving individual desserts is a nice way to make the people around your table feel special. Especially after a big, family-style dinner when everyone is sharing large platters of food, a little something sweet plated just for one is a nice touch at the end of a meal.

I love the simplicity of this apple tartlet – it looks bakery-special, but it’s easy to put together. I like to use a high quality prepared all-butter puff pastry that I can buy frozen at Whole Foods, but use whatever pastry dough is your favorite.

The only real project with this recipe is making the caramel, which can be made days – and up to 2 weeks – ahead. It just needs to be warmed to a pourable consistency just before serving.  (You could (shhhhh) use a prepared caramel sauce to make life even easier)

But do try to use flaked salt such as Maldon - it adds a delicate crunch that doesn’t really happen with regular or coarse salt.

Apple Tartlets with Salted Caramel

Ingredients

    Caramel Sauce:
  1. ¾ cup granulated sugar
  2. ¾ cup heavy cream
  3. ½ teaspoon fine sea salt
  4. 1 tablespoon butter
  5. For tart:
  6. 1 sheet all-butter frozen puff pastry dough, defrosted in the refrigerator (I like Dufour brand)
  7. 2 apples, peeled
  8. 1 tablespoon melted butter
  9. 4 teaspoons sugar
  10. Flaked sea salt or fleur de sel, for sprinkling

Instructions

  1. To make the caramel sauce, put the sugar in a 2 -3 quart heavy saucepan and place over medium heat. Cook the sugar until it melts into syrup, stirring occasionally with a wooden spoon (NOT a metal spoon, which will get very hot and burn your hand).
  2. Once the sugar is completely melted, let it cook undisturbed until it’s amber-colored. Lower the heat and very slowly dribble the cream into the pan. The mixture will bubble up intensely so be careful. When the bubbling subsides, bring the caramel to a simmer, whisking until any hardened lumps melt back into the sauce. Remove from the heat and stir in the salt and butter until smooth. If you end up with a few stubborn pieces of hardened sugar, you can strain the sauce into a heatproof glass measuring cup.
  3. Heat the oven to 400 degrees.
  4. Roll the puff pastry on a lightly floured surface to flatten slightly. Cut out 4 5-inch diameter circles with a pastry cutter or use the upside-down rim of a small bowl.
  5. Transfer the circles to an ungreased baking sheet. Cut the apples in half and remove the core. Slice each half crosswise into thin slices, keeping them together as you slice. Unfurl the slices onto each pastry circle, fanning them in a circular pattern to cover the dough. Brush with the melted butter and sprinkle each with 1 teaspoon sugar.
  6. Bake 15 – 20 minutes, until the apples are tender and the edges of the tarts are puffed and golden.
  7. Reheat the caramel to pouring consistency if has cooled, and spoon some sauce over each tart. Sprinkle with a little flaked salt and serve warm.
  8. You’ll have more caramel sauce than you need for the tarts, but it will keep in the refrigerator for up to 2 weeks to use in any way you like.
http://familystylefood.com/2012/10/apple-tartlets-with-salted-caramel/

Trout Roasted in Salt

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I recently read Bottomfeeder by Taras Grescoe, and it kind of rocked my seafood-lovin’ world. Grescoe writes in an entertaining, slightly curmudgeonly style, and what he presents very convincingly is that the end of the world is coming – our oceanic world stocked with a diverse abundance of fish and seafood, that is.

He reports that because over the past fifty years or so the premium, top of the chain predator fish like tuna, cod and swordfish have been fished out of existence, the world’s oceans will have nothing left to offer us but bottomfeeders and plenty of algae. That could means lots of jellyfish on the menu by the year 2025. Jellyfish fingers anyone?

How depressing! Just think that if more sustainable fishing practices are not put in place soon, our children’s children will never know the pleasure of eating fresh, wild seafood.

Mark Bittman wrote about the sad state of seafood in the New York Times the other day, too. Besides the fact that some people are of the opinion that Bittman might be verging on going vegan, I think it shows that the situation has reached a tipping point, and attention must be paid.

If you head over to the Monterey Bay Aquarium’s Seafood Watch website, you can print out a cute and handy pocket guide to help in the search for sustainable seafood. And now there’s a new guide for sushi, too!

Farm raised trout is one of the best, sustainable choices out there. Roasting the whole fish in a bed of salt couldn’t be easier, and because the salt helps the fish retain moisture as it cooks, the flesh remains tender and juicy. And no, it’s doesn’t taste at all salty.

Trout Roasted in Salt, Italian Fisherman Style

4 servings

4 whole trout, about 1 pound each
2 tablespoons extra-virgin olive oil
2 crushed garlic cloves
1 lemon, thinly sliced
4 sprigs each fresh basil, thyme or rosemary or a combination
Fresh ground black pepper
2 (3-pound) boxes kosher salt

•    Arrange rack in center of oven and heat to 400 degrees.
•    Pour the contents of one box of salt in a roasting pan large enough to hold the fish side by side. Pour the other box of salt into an ovenproof pan or baking dish. Put both pans in the oven to heat for 20 minutes.
•    In a small bowl, stir together the garlic and olive oil. Open trout like a book and drizzle the oil over the flesh, using your fingers to distribute it evenly. Arrange 2 lemon slices on one half of each trout and sprinkle with pepper; scatter with the herb sprigs and close.
•    Nestle the trout into the hot salt in the roasting pan and pour the remaining pan of salt over to cover, patting it down gently.
•    Roast 20 minutes; remove from the oven and let rest 5 minutes before scooping off the top layer of salt. Carefully lift the fish out of the pan with a spatula and transfer to a serving platter.
•    To serve, present each trout whole, or use a spatula to gently lift each fillet away from the skin, discarding the backbone.