Apple and caramel tart
8 servings
50 minutes
Apple and caramel tart is an exquisite dessert of French cuisine, combining a crispy shortcrust pastry with a delicate filling of caramelized apples. This tart embodies elegance and simplicity, reminiscent of traditional French sweets originating from provincial bakeries. The caramel gives the apples a deep, rich flavor with subtle notes of creamy sweetness, creating the perfect balance of sour and sweet. This dessert is ideal for a cozy family tea time or an elegant treat for guests. It can be served warm or chilled, complemented by vanilla ice cream or a dollop of whipped cream to enhance the tenderness of flavors. The light tartness of the apples refreshes while the caramel adds richness, making this tart a true masterpiece of French cuisine.
1
Sift flour into a chilled iron bowl. Add salt and sugar, and mix. Cut cold butter into small pieces with a knife or grate it. Place it in the bowl and quickly rub the butter with the dry ingredients into crumbs to prevent the butter from warming up. Add the yolk and mix quickly. Add water (adjust the amount of liquid according to the dough's condition). Form a ball from the dough and let it rest in the refrigerator for 2-3 minutes.
- Wheat flour: 200 g
- Salt: pinch
- Sugar: 150 g
- Butter: 150 g
- Egg yolk: 1 piece
- Water: 3 tablespoons
2
Then roll out between two layers of plastic wrap to the size of the mold with a 3 cm overhang on the sides and refrigerate for 30 minutes. The base requires pre-baking before filling it with filling, so the dough in the mold should be covered with foil greased on the inside and weighted down with a load (rice, dry beans, or special baking weights) to prevent the dough from sliding down the sides during baking.
3
Preparing the filling: peel the apples, remove the core, and slice them. Melt butter in a pan. Then add the apples to the pan and fry until golden, so they soften slightly. Add sugar and, stirring constantly, fry the apples until they are evenly coated in caramel.
- Sour apples: 4 pieces
- Butter: 150 g
- Sugar: 150 g
4
Preparing the tart: place apples on the baked base, then pour caramel over them (if the caramel is too runny, cook it longer without the apples) and put the tart in the oven at 200 degrees for 10 minutes. Remove the finished tart from the oven and let it cool completely.