I want to make this for my next holiday par-wait, the holiday’s are over. I’m going to make this for dinner along with a yummy cocktail, we made it through holiday season! Image and recipe via Local Milk.
INGREDIENTS
For the crust
- 250 grams all purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 sticks of cold butter
- scant 1/4 cup of very cold buttermilk
For the salted caramel
- 1 cup of sugar
- 6 tablespoons of butter
- 1/2 teaspoon kosher salt
- 1/2 cup of heavy cream
- 1/2 tsp vanilla extract (the real stuff or skip it)
For the apples
- 6 medium cameo, honeycrisp, or other firm, tart apples
- 1/2 of a lemon
- 1/2 cup sugar
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- pinch of cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup toasted hazelnuts, chopped
- 1/3 cup dried cherries, chopped
- 1/4 cup cream for brushing
- 1 cup homemade candied ginger crème fraîche, lightly whipped
For instructions, click here.
