Apple tart in creamy caramel
6 servings
60 minutes
Apple tart in creamy caramel is an exquisite dessert of European cuisine that embodies the sophistication of flavors and harmony of textures. The crispy buttery crust perfectly contrasts with the tenderness of baked apples, while the caramel topping adds a velvety sweetness with a hint of creaminess. Historically, apple tarts originated in French gastronomy and quickly gained popularity worldwide. This tart is a true gastronomic poem where every detail matters: the caramel creates a warm depth of flavor, the apples add a refreshing tartness, and the crust provides textural richness. It is perfect as an elegant finish to dinner or a cozy treat for family tea time.
1
For the test, you need to crumble 100 grams of cold butter with flour, then pour in 50 milliliters of cold water and quickly knead the dough without letting it heat up.
- Butter: 150 g
- Wheat flour: 200 g
- Cream: 200 ml
2
Roll out the dough and carefully spread it in the mold, prick several holes in the bottom with a fork or toothpick, and refrigerate for 15 minutes.
3
Slice the apples and place them in a dough-lined dish, bake for 25 minutes in a preheated oven at 200 degrees.
- Apple: 550 g
4
To make caramel, mix 150 grams of sugar and 50 milliliters of water, place on heat, and bring to a boil. Once the syrup turns orange, add the remaining butter and preheated cream, then remove from heat.
- Sugar: 150 g
- Cream: 200 ml
- Butter: 150 g
5
Mix the chicken eggs with a tablespoon of flour into the slightly cooled caramel.
- Chicken egg: 2 pieces
- Wheat flour: 200 g
6
Pour the resulting mixture over the apples and bake in the oven for another 45 minutes at 180 degrees.