Ingredients
Method
Step-by-Step Instructions
- Make the Pastry Dough: In a large bowl or food processor, combine flour, sugar, and salt. Cut in the cold cubed butter until pea-sized crumbles form. Drizzle in ice water 1 tablespoon at a time, mixing gently just until the dough comes together into a cohesive ball. Flatten into a round disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Toss Spiced Apples: In a large mixing bowl, toss the thinly sliced apples with brown sugar, cornstarch, ground cinnamon, nutmeg, cardamom, and fresh lemon juice until evenly coated.
- Roll the Dough: Preheat oven to 400°F (200°C) with a rack in the center. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch rough circle (about 1/8-inch thick). Transfer onto the prepared baking sheet.
- Arrange Apples & Pleat Crust: Arrange the spiced apple slices in a neat, decorative concentric circle (or spiral shingle), leaving a 2-inch border of bare dough all around. Dot the top of the apples with the diced 1 tbsp of cold butter. Gently fold and pleat the bare dough edges up and over the apples, overlapping the folds as you work around the circle.
- Brush & Sugar: Brush the pleated crust lightly with the beaten egg wash and generously sprinkle with coarse turbinado raw sugar crystals for a signature bakery crunch.
- Bake to Golden Perfection: Bake at 400°F (200°C) for 32 to 36 minutes, until the pastry crust is deeply golden brown, flaky, and crisp, and the apple juices are bubbling warmly in the center.
- Caramel Drizzle & Serve: Remove from oven and let cool for 10 minutes on the baking sheet. Generously drizzle warm salted caramel sauce all over the hot apples and crust. Top with a pinch of flaky sea salt. Slice into warm wedges and serve with a scoop of melting vanilla bean ice cream!