Salted Caramel Apple Tart

Published : 2013-11-21 00:00:00
Categories : Mazette

Salted Caramel Apple Tart

salted-caramel-apple-tart

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Salted Caramel Apple Tart

 

INGREDIENTS 

Caramel Sauce Ingredients:

1 cup packed brown sugar

1/2 cup half and half cream

4 tbsp unsalted butter

pinch of salt

1 tsp vanilla extract

Tart Crust Ingredients:

3 ounces unsalted butter

1 tbsp canola oil

3 tbsp water

1 tbsp white sugar

1/8 tsp salt

190g all purpose flour

Filling Ingredients:

1 lb Granny Smith apples, peeled and sliced

1 tbsp butter

1/4 cup brown sugar

1/4 tsp corn starch

1/2 tsp cinnamon

sea salt for sprinkling

DIRECTIONS

To make the caramel sauce, place the brown sugar, cream, butter, and salt into a medium saucepan on medium-low heat and bring to a low boil. Once boiling, continue to boil for 5 - 7 minutes, continuously whisking until the sauce has thickened slightly to the consistency of maple syrup. Add the vanilla extract and continue to boil for one minute. Remove from the heat to let cool. Pour into a container and place in the fridge to further cool. Leftovers can be kept in the fridge for 2 weeks sealed.

To make the crust, preheat the oven to 410ºF. Place the butter, oil, water, sugar, and salt into an oven proof bowl and stir. Place the bowl in the oven for 15 minutes. When you are ready to remove the bowl, the butter and water will pop and splatter. Be careful, and remember to wear mitts when dealing with, it is quite easy to forget that the bowl is hot. 

Stir the flour into the hot butter mixture until it forms a ball. Let it sit until it is cool enough to handle. Place the dough into the tart pan. Smooth it flat with a spatula and then press it up the sides of the pan with your fingers. Poke tiny holes with a fork into the bottom of the crust to let the air escape while baking. Place the tart into the oven and bake for 15 minutes. If you see the base of the tart starting to puff up while baking, poke a few more holes. Remove the tart from the oven to let cool. Reduce the oven to 375ºF.

While the tart crust is cooling, place the apples and butter into a frying pan on medium heat. Cook until soft. In a small bowl, add the sugar, corn starch, and cinnamon. Sprinkle onto the apples and continue cooking for a minute or two.

Place a layer of caramel sauce into the tart shell. Layer the apples on top, and then drizzle with more caramel sauce on top (there will most likely be leftovers when you are finished). Sprinkle with sea salt and place into the oven for 20 minutes. Remove from the oven and let cool. Serve with vanilla ice cream. Can be stored  in the  fridge for a week. Reheat before eating.

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