Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.

Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.

Apple Tart with Caramel Sauce

prep time: 10
cook time: 145


  • Caramel sauce:
  • 1 1/2 cups (packed) dark brown sugar
  • 1 1/2 cups heavy whipping cream
  • Crust:
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon coarse kosher salt
  • 2 large egg yolks
  • Filling:
  • 2 tablespoons sugar
  • 1 tablespoon unbleached all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 6 large McIntosh or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored


caramel sauce:

Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. Caramel sauce can be made 5 days ahead. Cover, chill. Whisk over low heat until warm before using.


Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball, flatten into disk. Wrap and chill at least 1 hour. Dough for tart crust can be made 1 day ahead. Keep chilled.


Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.

Preheat oven to 375 degrees. Roll out dough on lightly floured surface to 13 inch round. Transfer to 9 inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 0.25 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half, stand in center of tart, fitting snugly.

Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven, brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.