Thousand Layer Apple Tart with Alfajor Cookie
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Recipe Intro From andrealoretdemola
This is what happens when you combine the viral 1000 layer apple dessert with a delicious alfajor cookie base and salted dulce de leche. The apples are slightly macerated in the cake pan before baking which allows them to cook in their own caramel simple syrup and they end up looking like glass. Using a tart, firm apple like granny smith for this dessert will help with the structure and balance out the sweetness of the caramel coating, dulce de leche. This dessert should be served warmed and if your sweet tooth allows, with vanilla ice cream.
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Recipe Card
ingredients
For the 1000 Layer Apple
- 1 cup granulated sugar, divided
- 4-5 granny smith apples, peeled, cored and sliced as thin as possible
- 1/2 teaspoon ceylon cinnamon
ingredients
For the Alfajor & Assembly
- 170 grams cold, unsalted butter
- 150 grams all-purpose flour
- 125 grams corn starch
- 50 grams powdered sugar
- 1 1/2 teaspoons Kosher salt
- 1/4 cup dulce de leche
- Flakey salt
- Vanilla ice cream, for serving (optional)
Method
Prepare the Alfajor Cookie Base
Step 1
Preheat oven to 300°F.
Step 2
Add butter, flour, corn starch, powdered sugar and salt to the bowl of an electric mixer. Using the paddle attachment mix the flours and butter until the mixture resembles coarse sand.
Step 3
Press and knead the dough by hand until a smooth dough forms. The mixture should come together when pressed together. If the dough seems dry or crumbly, wet your hands with warm water and continue kneading.
Step 4
Once you’ve achieved a smooth dough, wrap in plastic and place in the fridge to chill, at least 30 mins.
Step 5
Once chilled, roll the dough out between 1/4 inch. Cut out a 6in diameter cookie base and bake for 8-10 mins or until the cookie base has slightly puffed and dry. Allow to cool completely before assembly.
Step 6
While the Alfajore bakes, prepare the 1000 Layer Apple.
Prepare the 1000 Layer Apple
Step 1
Add 3/4 of a cup of granulated sugar to an 8 inch nonstick skillet and cook undisturbed until the sugar begins to bubble around the edges. Once bubbling continuously, stir until all the sugar has dissolved and is amber in color. Remove from heat and pour into a 6 inch cake pan.
Step 2
Using oven mitts carefully rotate the pan to go with the edges with melted sugar. Set aside and allow to cool.
Step 3
In a small bowl combine cinnamon and remaining granulated sugar and set aside.
Step 4
Using a sharp knife, carefully slice the apples to 1/8 of an inch or as thin as you possibly can. Arrange them at the base of the prepared cake pan. Once the first layer has been arranged, gently pack the rest of the apple slices, making sure to sprinkle in the cinnamon sugar mixture in between every couple of layers. Allow the apples to macerate for 20-30 minutes before baking.
Step 5
Bake at 250F for 1 hour.
Step 6
Once baked, remove from the oven and allow to cool slightly before assembling and inverting.
Step 7
To assemble, spread dulce de leche on one side of the alfajor cookie base, generously sprinkle with flakey salt and place on the prepared apples. To unmold, place a large plate over the top of the cake pan and invert. Gentle lift the cake pan and serve warm.
Step 8
Consider serving this warm with a scoop of vanilla ice cream.