Apple tart

I love gala apples! They are by far my favorite kind of apple, and at this time of year, it is not normal to come across a mealy, bruised apple. For the most part, the apples at the grocery store are tight-skinned, shiny, juicy and crisp when bit into. BUT. I got a little over-zealous a few weeks ago and bought an entire bag of gala apples, only to find that they were mealy.

Incredibly, this great recipe for apple tart was posted on Serious Eats the day I purchased the offending apples. And I just happened to have heavy cream on hand from the disaster of a cake I made for Lanae's taco fiesta. I've made this tart one time since, with a homemade pie crust.

Apple tart
adapted from Serious Eats

6 apples (or so -- it doesn't really matter, I used gala)
1 prepared pie crust
1 cup water
1/2 cup sugar
2 tbsp heavy cream
1 pinch apple pie spice
1 pinch salt

Preheat oven to 450 degrees. Cut the apples into quarters along the core, and slice thin so that each slice is about 1/8 inch. Arrange apples in pie crust. Place water and sugar in a saucepan over high heat. Bring to a boil, then reduce heat to medium-high. Do not stir. When sugar just begins to turn amber, remove from heat and add cream, apple pie spice, and salt, and stir. Pour over apples. Bake for about 30 minutes or until apples are soft and caramel is bubbling.