Yummy yummy yummy I’ve got caramel apple tart in my tummy! This caramel apple tart is so delicious, and if you are shorter for time, you can just buy dessert pastry instead of making your own.
Dinner party again, so I thought this would be a fab recipe to impress the guests with, neither of us were disappointed!
The season for apples is upon us aswell, so i needed to take advantage of the huge amount I have at my disposal.
For the pastry:
- 250g plain flour
- 110g butter
- 80g sugar
- 1 large egg
For the filling:
- 140g golden caster sugar
- 6 eating apples, peeled, cored and cut into wedges
- splash apple brandy (optional)
- 248ml carton double cream
- 4 egg yolks, beaten
- for the pastry, put the butter and flour into a food processor and whiz to combine.
- Add the sugar.
- Mix in the egg and then chill.
- Heat oven to 220C/fan 200C. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C.
- Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. (when doing this, don’t stir the caramel, but shake the pan occasionally to redistribute the sugar) Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
- Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.