Apple Caramel Crostada

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Looking for something warm and delicious to tuck into this weekend? Our contemporary version of apple pie will hit the spot! Elegant enough for a Saturday night dinner party, and homey enough for Sunday evening with the family. Organic apples are still in the markets and perfect for wintery desserts like this one; you can use Bramley, Jonathan, Golden Delicious, Rome Beauty or your favourite locally harvested cooking apple.

Makes 6 to 8 servings

• 1/2 batch Food Processor Tart Dough

• 1 1/2 lb (750 g) Gala or Granny Smith apples (about 4 average apples)

• 4 tbsp (60 mL) unsalted butter

• 1/2 cup (125 mL) sugar

• 1/2 cup (125 mL) red wine

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the dough into an 11-inch (28 cm) circle; transfer to a baking sheet. Peel and core apples; cut into thin wedges.

In a large cast-iron skillet over medium heat, melt the butter; add the sugar, which will slowly melt. Reduce heat and cook while the sugar mixture gradually darkens to a rich mahogany colour. This can take 10 to 15 minutes. (Do not stir; you can swirl the pan as it starts to turn golden, to keep it uniform.)

Add the apples to the caramel. The caramel will immediately harden, then slowly melt again. Cook, turning to coat apples with caramel, for about 10 minutes. Remove apples from caramel and let cool completely. Add wine to remaining caramel in pan; bring to a boil, then reduce heat and simmer until the caramel coats the back of a spoon.

Pile the caramel-coated apple chunks in the centre of the dough, leaving a 1 1/2-inch (3.5 cm) border around the outside edge. Raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit. Bake until the crust is golden and the apples are soft, about 25 minutes, checking he tart halfway through baking to prevent burning. Let cool on a rack for 10 minutes. Serve warm with the red wine caramel sauce.