Zunfthaus zur Waag Apple Tart Recipe
Warm apple tart, caramel sauce and vanilla ice cream make Zunfthaus zur Waag’s Apple Tart a classic Zürich dessert plate. Thin apples, buttery pastry, a glossy caramel finish and a melting scoop of vanilla. Nothing noisy, nothing trendy, just dessert behaving properly.
Yield: 6 Servings
Ingredients
Tart
- 1 sheet Frozen Puff Pastry thawed
- 3 firm Apples peeled, cored and thinly sliced
- 2 tablespoons Butter melted
- 3 tablespoons Sugar
- 1 tablespoon freshly squeezed Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon ground Cinnamon
- 1/8 teaspoon Salt
- 1 tablespoon Apricot Jam
Caramel Sauce
- 1/2 cup Sugar
- 2 tablespoons Water
- 3 tablespoons Butter
- 1/3 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
Serving
- Vanilla Ice Cream
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Roll puff pastry into a 10-inch square or 10-inch round.
- Place pastry on prepared baking sheet.
- Score a 1/2-inch border around pastry without cutting all the way through.
- Prick center of pastry lightly with a fork.
- Combine apple slices, melted butter, sugar, lemon juice, vanilla extract, cinnamon and salt in a bowl.
- Arrange apple slices neatly over center of pastry, staying inside scored border.
- Bake until pastry is puffed and golden and apples are tender.
- Warm apricot jam in a small saucepan or microwave.
- Brush warm tart lightly with apricot jam.
- Combine sugar and water in a small saucepan over medium heat.
- Cook without stirring until sugar turns deep amber.
- Remove pan from heat.
- Whisk in butter carefully.
- Slowly whisk in heavy cream.
- Add vanilla extract and salt.
- Return caramel sauce to low heat and stir until smooth.
- Let tart cool until warm, not hot.
- Slice tart into portions.
- Drizzle each serving with caramel sauce.
- Serve with vanilla ice cream.