Apple Caramel Tart

Baking and Desserts | French cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Apple Caramel Tart

Ingredients

Wheat Flour - 7.1 oz
Whole egg - 1 piece
Butter - 5.3 oz
Water - 3 tablespoons
Pickled Apples - 4 pieces
Sugar - 5.3 oz
Salt - a pinch

Step by Step guide

Step 1

In a chilled metal bowl, sift the flour. Add salt and sugar, and mix. Cut the cold butter into small pieces or grate it. Place it in the bowl and quickly rub the butter into the dry ingredients until it resembles crumbs, ensuring the butter does not warm up. Add the yolk and mix quickly. Add water (adjust the amount of liquid based on the dough's consistency). Form a ball of dough and let it rest in the refrigerator for 2–3 minutes.

Step 2

Then take it out and roll it out between two layers of plastic wrap to the size of the tart pan, leaving a 3 cm overhang on the edges, and refrigerate for 30 minutes. The base requires pre-baking before filling it with the filling, so cover the dough in the pan with foil greased on the inside and place a weight (rice, dry beans, or special baking weights) on the foil to prevent the dough from sliding down the sides during baking.

Step 3

Prepare the filling: peel the apples, remove the cores, and slice them. Melt the butter in a skillet. Then add the apples to the skillet and sauté until golden, so they soften slightly. Add sugar and, stirring constantly, cook the apples until they are evenly coated in caramel.

Step 4

Assemble the tart: place the apples in the baked base, then pour the caramel over them (if the caramel is too runny, cook it longer without the apples) and put the tart in the oven for 10 minutes at 392°F. Remove the finished tart from the oven and let it cool completely.