Saturday, February 9, 2013

SALTED CARAMEL APPLE TART


I am excitedly counting the hours until some very special visitors arrive at our door. My mum, little sister Rachel and Rachel's fiancé, Dan are driving up from Melbourne to stay for a little while, during which time we are searching for MY WEDDING DRESS! I really wish I could be telling you how clean I've been eating and how my body is 100% dress-ready but unfortunately I've been a piglet these past weeks, a sedentary little piglet whose hours have been spent not in the gym but with its snout buried deeply in novel after novel after novel. One of my dietary indiscretions was this salted caramel apple tart. It was so simple to put together, such an exciting dish to prepare. Most of all, it was utterly delicious. Though I'd like to serve it up to my family when they arrive, I don't think there'll be a morsel left. Oops. This recipe ought to yield approximately nine servings - if you can control your portions. You will need:

Tart base:
1 sheet puff pastry
2 or 3 Granny Smith apples
1½ tbsp caster sugar
1½ tbsp butter, cut into small cubes

Salted Caramel Glaze:
1/4 cup caster sugar
2 tbsp unsalted butter
1/4 tsp sea salt flakes
2 tbsp heavy cream

Start by preheating your oven to 200°C (400°F) then line a baking tray with baking paper. Trim pastry to fit, if required. 



Peel apples, chop in half and remove cores and stems. Slice the apple halves crossways as thinly as possible then, leaving a 1cm border, fan the apples around the tart, overlapping like so:



Next, sprinkle with sugar and butter cubes.




Pop in the oven and then twenty minutes in, start your caramel. In a saucepan on a medium heat, add the sugar and stir until it melts and turns a coppery colour. Remove from the heat and stir in the butter and sea salt then the cream, before returning to the heat for another minute or so. 



Set aside the caramel until the tart has baked (you may need to rewarm it so it's thin enough) then remove the tart from the oven and brush the caramel gently on top of the apples. Be careful not to disrupt your pattern by brushing in the direction the apples are fanned. 



Return to the oven for another 5 or 10 minutes (or until the caramel is bubbling away). Once it's done, take out of the oven and allow to cool completely before cutting into 9 pieces.



There are no more words, just happy groans.

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