Napa Harvest Apple Moons - flour

Method

• Put the flour and salt into the bowl of a food processor and pulse briefly to combine.
• Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like little pebbles.
• Add the egg yolks and half the cream and pulse to incorporate.
• Keep adding cream and pulsing until the dough starts to come together.
• Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.
• Filling:.
• In a heavy-bottomed pan, melt the butter over high heat.
• Add the sugar, salt, cinnamon and apples and continue to cook until just soft, mixing constantly.
• Chill thoroughly.
• Combine the sugar, salt and water in a heavy-bottomed saucepot.
• Heat on high until the water evaporates and the sugar starts to color.
• Swirl the pan slowly as the sugar cooks.
• Let the sugar reach a nice golden brown and add the cream.
• Swirl to combine, pull off the heat and allow to cool.
• Topping:.
• Combine flour, oatmeal and sugar in the bowl of a food processor.
• Add butter and pulse until mixture looks and feels like pebbles.
• Refrigerate until ready to use.
• ASSEMBLY.
• Cut the tart dough into 4-ounce pieces.
• Roll the dough into 1/4-inch thick rounds, using a mixture of sugar and flour to keep the dough from sticking.
• Do not let the dough get warm.
• Place the rolled out rounds in the refrigerator to chill if necessary.
• Place a mound of the apple mixture in the center of the dough.
• Sprinkle with some of the topping mixture.
• Fold the sides of the dough up, allowing the dough to fold over onto itself on the sides, creating a pinwheel appearance.
• Press the package tight and refrigerate until chilled.
• Bake at 375 degrees for approximately 15 to 20 minutes, or until nicely golden brown.
• Serve with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.