Caramelized Apple Tart with Cheddar Frico

Caramelized Apple Tart with Cheddar Frico

Serves 8

Ingredients

6-7 baking apples, peeled and cut into wedges
6 tbsp unsalted butter
2/3 cup brown sugar
freshly squeezed lemon juice
pinch kosher salt
prepared crust (see page 162)

sharp cheddar frico:
8oz sharp cheddar cheese

Method

After peeling and cutting the apples, toss them with a squeeze of fresh lemon juice and a pinch of salt in a large bowl. This will keep them from browning.

In a large skillet, melt butter over medium heat. Sprinkle brown sugar into the butter, add apples, and sauté until apples are tender and juicy, about 15 minutes. Remove from heat and set aside to cool slightly.

Sharp cheddar frico:

Preheat oven to 375°F and line a baking sheet with either a nonstick liner, such as a Silpat, or parchment paper. I can’t emphasize enough how important this is - make it easy on yourself and be sure to use the proper lining.

Grate the cheese using the large holes of a box grater. Using a tablespoon measure, scoop rounded tablespoons of the cheese mixture and then lightly pack it into the spoon. Turn out each tablespoon of cheese mixture onto a baking sheet at least 4 inches apart. I usually use one baking sheet for 6 crisps, which allows them to spread a bit.

Bake until just golden - about 8-10 minutes. Allow the crisps to cool for about 1 minute on the baking sheet, then use a thin metal spatula (I use a small offset spatula) to gently transfer the crisps to a cooling rack. The crisps are very delicate!

Note: You can make the frico as large as you want. You could even make one large frico to cover the entire tart, which is sort of a dramatic presentation (but a bit difficult to cut).

To serve, transfer apples into the prepared tart shell using a slotted spoon (too much liquid may make the crust soggy) and top with frico pieces. Serve immediately with a scoop of vanilla ice cream.