I absolutely love French dessert.
Something about the delicate balance of flavors and trust in great quality ingredients that guarantees a delicious dessert.
This tart is a take on an apple pie cross caramel pie, with a light, buttery, flaky pastry.
Although it took me an hour just to slice the apple, it was definitely worth it, the result is an incredible apple ‘flower’ that looks professional and delicate.
I used dulce de leche for my caramel layer, but feel free to omit the caramel or interchange with an apple compote for something a little less indulgent.
Then again, why mess with perfection? 🙂
Serves : 12
Tarte Aux Pommes Et Caramel – (Caramel French Apple Tart)
Pastry (20cm circle pan)
© 150g plain flour
© 12g caster sugar
© Pinch salt
© Pinch nutmeg and cinnamon
© 120g unsalted, cubed chilled butter
© 1 egg yolk
© 30ml iced water
- While butter is chilled, remove from the fridge and weigh. Slice into small cubes, and set aside in a cold place (fridge is best) until required.
- Measure all other ingredients and place into a food processor.
- Add in cubed butter, and process until an almost crumbly dough is formed.
- Tip contents onto a working bench, and press together till a firm puck is formed. Wrap and place in the fridge for 30 minutes.
*If you want to make this pastry by hand, begin by doing step 1. Next, measure out the dry ingredients and using a rubbing motion, combine the butter with the ingredients will a crumble is formed. Add in liquids and sugar, and bind lightly till all incorporated. Form a puck, wrap and place into a fridge for 30 minutes.
© Dulce de leche (approx. 100g)
(or thick caramel of choice)
- Remove pastry from fridge.
- Lightly flour a clean surface. Using a rolling pin, gently roll out the pastry puck, making sure to maintain a light dusting of flour occurs to prevent the pastry from sticking. Roll out a circle shape until 23cm in diameter is reached.
- Take your non-stick tart pan and gently place the pastry into the pan, slicing any offcuts.
- Preheat an oven to 200C (180C fan forced).
- Spread caramel as thick (or thin) layer on the base of the tart.
© 3 red apples
© 3 green apples
© 1 tbsp. lemon juice
© 1 tbsp. apricot jam (warmed and sieved)
- Peel all 6 apples.
- Using a sharp knife, slice each apple into 4 parts, removing the core and leaving 4 relative semi-circle shaped apple remainders.
- With patience, slice each semi-circle apple section into thin slices. Repeat till the all the apples have been sliced.
- Once complete, place all slices into a bowl and dress with lemon juice to prevent browning.
- Take your caramel filled pastry tart, and line apple slices from largest to smallest in a fanning formation. Check out the pictures to help demonstrate, or check out a youtube tutorial to clear any confusion. You want the end result to be 30-ish layers, that make a flower like appearance.
- Once the tart is lined, place into the oven and bake for 15 minutes. Reduce the heat and bake for a further 20 minutes at 175C.
- Cool on a drying rack in the tart pan.
- Brush with jam.
- Present and serve!