Apple and Red Onion Caraway Tart
- Servings: 20
- Yield: Makes 2 tarts
Source: Martha Stewart Living, December/January 1995/1996
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 1 1/2 teaspoons whole caraway seeds
- 1 cup unsalted butter (2 sticks), cut into small pieces, plus 4 tablespoons for filling
- 1/4 to 1/2 cup ice water
- 4 Granny Smith apples
- 4 medium red onions, about 6 ounces each
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon freshly ground pepper
- 2 ounces blue cheese, crumbled
- Vegetable-oil cooking spray
Place flour, 1 teaspoon salt, and 1 teaspoon caraway seeds in a food processor. Add butter pieces; process for about 10 seconds, until mixture resembles coarse meal.
With machine running, add ice water slowly through feed tube. When dough holds together but is not sticky, stop adding water; do not process for more than 30 seconds.
Divide dough in half; turn out onto plastic wrap. Press dough into flat rectangles. Wrap in plastic, and chill for at least an hour.
Spray two rectangular tart pans (13 by 4 inches) with vegetable-oil cooking spray; place on a parchment-lined baking sheet. On a floured board, roll pastry to a thickness of 1/8 inch. Transfer a piece of pastry to each pan, pressing it into edges; trim pastry about 3/8 inch higher than edge of pan. Prick bottom of tart. Cover with plastic wrap, and chill for at least 30 minutes or up to 24 hours.
Preheat oven to 400 degrees with rack in center. Take chilled pastry from refrigerator, and remove plastic wrap. Line with parchment paper, and weight with dried beans. Bake for about 20 minutes; when pastry just colors around edges, remove paper and weights; continue to bake just until pastry is light golden, about 10 more minutes. Cool completely on a wire rack.
To make filling, peel and core apples. Cut into quarters; then cut each quarter into four slices. Peel onions, and halve lengthwise. Cut each half into 1/4-inch slices. Melt sugar and 2 tablespoons butter in a medium skillet. Add apples; cook over medium-low heat for 8 minutes, stirring occasionally. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; raise heat to medium high, and cook for 2 more minutes, until the apples are golden. Transfer apples and all the pan juices to a bowl. In the same skillet, melt remaining 2 tablespoons butter. Add onions and cook for 8 minutes, stirring occasionally, until onions are just brown. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes more. Return apples to pan; over low heat, toss to combine.
Sprinkle cheese along bottom of tart shells. Divide warm apple-onion mixture between them. Sprinkle remaining 1/2 teaspoon caraway seeds over tarts, and serve.