British Apple and Caramel Tart

Ingredients

• For the shortcrust pastry: For the shortcrust pastry:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 2-3 tablespoons cold water 2-3 tablespoons cold water
• For the caramel sauce: For the caramel sauce:
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• 60g (1/4 cup) unsalted butter 60g (1/4 cup) unsalted butter
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• For the filling: For the filling:
• 3-4 medium-sized apples, peeled, cored, and thinly sliced 3-4 medium-sized apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 3g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, butter, and sugar for the shortcrust pastry. Rub the mixture together with your fingertips until it resembles breadcrumbs.
3. 3.
   Add the egg yolk and cold water to the mixture. Mix until the dough comes together. If needed, add more water, one tablespoon at a time.
4. 4.
   Roll out the pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess.
5. 5.
   In a saucepan, melt the granulated sugar for the caramel sauce over medium heat. Stir continuously until the sugar has melted and turned golden brown.
6. 6.
   Remove the saucepan from heat and carefully add the heavy cream, butter, and sea salt. Stir until smooth and well combined.
7. 7.
   Pour the caramel sauce into the prepared tart shell.
8. 8.
   In a bowl, toss the thinly sliced apples with lemon juice, granulated sugar, and ground cinnamon.
9. 9.
   Arrange the apple slices on top of the caramel sauce in a decorative pattern.
10. 10.
    Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden and the apples are tender.
11. 11.
    Remove from the oven and allow the tart to cool before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Shortcrust pastry — Make sure the butter is cold and cubed to achieve a flaky pastry. Handle the dough gently to avoid overworking it, which can result in a tough crust.
• Caramel sauce — Be cautious when melting the sugar to avoid burning it. Stir continuously and remove from heat as soon as it turns golden brown.

Tips & Tricks

• For an extra indulgent touch, serve the tart warm with a scoop of vanilla ice cream.
• If you prefer a softer apple texture, pre-cook the apple slices in a saucepan with a little butter and sugar until slightly softened before arranging them on the tart.
• You can add a sprinkle of chopped nuts, such as walnuts or pecans, on top of the tart before baking for added crunch and flavor.
• To save time, you can use store-bought caramel sauce instead of making it from scratch.
• If you don't have a tart pan, you can use a pie dish as a substitute.

Serving advice

Serve the British Apple and Caramel Tart at room temperature or slightly warmed. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the tart with a light sprinkle of powdered sugar before serving. You can also garnish with a drizzle of caramel sauce and a few apple slices on top.