Apple and Caramel Tart
Hello there!
I wanted to make a tart that uses winter flavours and can be enjoyed warm or cold. This is a sweet apple tart with a nice texture from the slices of apple on top and has a creamy caramel sauce. You can choose whether you make the pastry yourself or use shop bought. The real flavour comes from the filling and caramel sauce. Enjoy!
The Recipe: Apple and Caramel Tart
For the pastry:
To make the pastry, in a bowl sieve the flour and icing sugar together and then rub the butter in until it resembles fine breadcrumbs. Mix in the egg yolks and mix until it comes together to form a ball. If it is a little dry add a few tablespoons of water. Wrap the dough in clingfilm and put in the fridge to chill for about 30 minutes.
Preheat the oven to 180C/Gas Mark 4 and roll out the pastry until about the thickness of a £1 coin. Line a 23cm tart tin, press the base with a folk and line with grease-proof paper and baking beans (or rice). Place in the preheated oven for 10 minutes and then remove the grease-proof paper and beans. Return to the oven for a further 10-15 minutes until the case is completely cooked and set aside.
To make the filling, peel and chop the cooking apples into small chunks and place in a saucepan with a few tablespoons of water, the sugar and butter. Heat on a medium heat for 15-20 minutes, or until the apples are soft. Take off the heat and add the lemon zest. Place the mixture in the cooked and slightly cooled pastry case. Place peeled and thinly sliced apple pieces on the tart in a ring and sprinkle with caster sugar. Bake in the oven for 25-30 minutes, or until the apples are golden.
While it is baking, make the caramel sauce by gently heating the butter and brown sugar in a saucepan. When melted, add the cream and stir well. Drizzle over the tart when cooled slightly.
Why not check out these other tart recipes?
Chocolate Ganache and Creme Patissiere Tart
Halloween Pumpkin Pie
If you liked this post, visit my full blog at:
The Recipe: Apple and Caramel Tart
For the pastry:
- 250g plain flour
- 70g icing sugar
- 125g unsalted butter
- 2 egg yolks
For the filling:
- 600g cooking apples
- 75g butter
- 100g caster sugar
- 1 lemon, zested
For the topping:
- 3 cooking apples
- 2 tbsp caster sugar
- 60g butter
- 60g soft brown sugar
- 50g double cream
To make the pastry, in a bowl sieve the flour and icing sugar together and then rub the butter in until it resembles fine breadcrumbs. Mix in the egg yolks and mix until it comes together to form a ball. If it is a little dry add a few tablespoons of water. Wrap the dough in clingfilm and put in the fridge to chill for about 30 minutes. 
Preheat the oven to 180C/Gas Mark 4 and roll out the pastry until about the thickness of a £1 coin. Line a 23cm tart tin, press the base with a folk and line with grease-proof paper and baking beans (or rice). Place in the preheated oven for 10 minutes and then remove the grease-proof paper and beans. Return to the oven for a further 10-15 minutes until the case is completely cooked and set aside.
To make the filling, peel and chop the cooking apples into small chunks and place in a saucepan with a few tablespoons of water, the sugar and butter. Heat on a medium heat for 15-20 minutes, or until the apples are soft. Take off the heat and add the lemon zest. Place the mixture in the cooked and slightly cooled pastry case. Place peeled and thinly sliced apple pieces on the tart in a ring and sprinkle with caster sugar. Bake in the oven for 25-30 minutes, or until the apples are golden. |
| Apple and Caramel Tart...Ta dah! |
Why not check out these other tart recipes?
Chocolate Ganache and Creme Patissiere Tart
Halloween Pumpkin Pie
If you liked this post, visit my full blog at:
