Apple Pecan Tart with Chocolate Caramel Sauce
We’re excited to announce and introduce our #KitchenAidMakers! This group of passionate makers genuinely love food and will inspire us throughout the year as they take part in a series of culinary challenges.
To kick-off #KitchenAidMakers joined forces in the kitchen to make delicious apple pecan tarts. Want to try making these delicious treats at home? Get the inside scoop on the Makers’ tips and find the full recipe below.
Homemade tart crust sounds tricky, but is easy to make with the help of our new Sifter & Scale Attachment. Coming out this Fall – the combined scale, sifter and chute quickly completes advanced prep work with none of the hassle, providing greater precision for consistent mixing and fluffier results!
After whipping up an at-home tart crust recipe and quickly prepping an all-natural apple filling with the new 7-Cup Food Processor, Laura did the honours of popping the apple tarts in the oven before the group sat down to dinner. The Combination Wall Oven’s Even-Heat technology, means the #KitchenAidMakers don’t have to worry about rotating the pan for an even temperature – they relaxed and enjoyed a meal while dessert baked!
We’ve got lots of cooks in the kitchen, but everyone has something to add to this recipe. Whether it’s slow melting caramel on the precision induction cooktop, whipping up a tart-topper or taste-testing the finished dessert!
The KitchenAid Makers will be cooking up inspiring recipes and baking with passion all year long. Join them in conversation and share your own tasty adventures (tarts anyone?) using the hashtag #KitchenAidMakers!
Ingredients
For the crust
- ½ cup unsalted butter, room temperature
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla
- ¼ tsp salt
- 1 1/3 cups all-purpose flour
Pecan Paste
- 1 ½ cups pecans
- 1 1/3 cups powdered sugar
- ½ tsp vanilla
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 egg white
For the filling
- 1 cup pecan paste
- ½ cup packed light brown sugar
- 6 tbsp butter, room temperature
- 1/3 cup all-purpose flour
- 1 egg, room temperature
Apples
- 4 apples (Royal Gala) cored, and spiralized
- 2 tbsp sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
Caramel and Chocolate Sauce
- 1 ½ cups sugar
- 1/3 cup water
- 1 ¼ cups heavy cream
- ½ tsp vanilla
- ¼ tsp salt
- ½ cup dark baker’s chocolate
Directions
Crust
- In your KitchenAid® Stand Mixer fitted with the multipurpose beater combine butter and sugar on medium speed until light and fluffy (about 2 minutes)
- Add in the egg, vanilla, and salt and beat on medium speed until combined (30 seconds – 1 minute)
- Add in flour and mix on low until fully combined, then increase speed to medium and mix until the dough forms a ball. (about 30 seconds – 1 minute) *tip: for best results use the new Sifter & Scale Attachment to weigh and sift in flour (look for it this fall – the makers got an early test run!)
- Turn dough out onto a lightly floured surface and knead about 10 times, to form a smooth ball
- Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes
Pull the dough from the refrigerator and allow to sit at room temperature for 5 minutes before rolling out (make the filling during this time)
Pecan Paste
- In the bowl of the KitchenAid® 7-cup Food Processor fitted with the blade, place pecans, powdered sugar, salt, and vanilla. Mix on high until mixture is the consistency of course sand (about 1 minute)
- Scrape down the sides and, with the food processor on low, add the egg white in through the feed tube. Mix until it forms a ball (about 1 minute)
- Place in a bowl and put aside for tart assembly
Preheat the oven to 375
Filling (and tart assembly)
- In the KitchenAid® Stand Mixer fitted with the multipurpose beater, mix together the pecan paste, sugar, butter, flour and egg on medium speed until smooth (about 1 minute)
- Roll out the dough on a lightly floured surface to about a ¼ inch thick and use a cookie cutter to create individual start shells
- Gently move the dough into the tart pan (you can roll the dough onto your rolling pin, and unroll it starting at an edge of the tart pan)
- Gently press the dough into the pan, and remove the excess dough from the edges by rolling the rolling pin across the pan
- Spread the filling evenly inside the pan
Apple Rosettes
- Pop your Vegetable Sheet Cutter Attachment on your KitchenAid® Stand Mixer hub and create long sheets of apple
- Dust the apple strands with sugar, cinnamon and nutmeg
- Roll rosettes of apple and cut in half
- Arrange the apple rosettes in the centre of each tart
Bake for 30 to 35 minutes, until the crust is golden brown.
Times will vary based on your oven. The Makers used the KitchenAid® 30″ Combination Wall Oven with Even-Heat™ True Convection and didn’t have to turn the pans or change racks thanks to the even cooking technology
Chocolate Caramel Sauce
- Place sugar and water in a heavy bottom pot over medium heat. Allow sugar to dissolve and do not stir (about 5 minutes) *Note: with an induction cooktop, like the KitchenAid® 36″ Induction Cooktop with 5 Elements, Touch-Activated Controls and Power Slider used by the makers, you see greater precision and can speed or slow the process of making the sauce
- Increase heat and bring to a boil, until the syrup turns a deep amber colour (about 5 minutes)
- Remove from the heat and pour in cream and vanilla
- Place back on low heat and whisk until the sauce is smooth (about 2 minutes)
- Stir in salt and dark baker’s chocolate
- Drizzle over apple pecan tart, and enjoy!
The Makers also whipped up a quick whipped cream – this is simple with the KitchenAid® Stand Mixer fitted with the whisk accessory– add whipping cream, sugar to taste and beat until the cream forms peaks!
