• Rustic Mamma

Best Caramel Apple Tart


Mouthwatering Tarte

I wanted to make a caramel tart because I love caramel why else? I use condensed milk and sometimes it can be too sweet. Especially if you do a more traditional Australian one and if you do a chocolate caramel tart. I love them but then again you can only have a bite or two and even then you want to pair it with a strong coffee to cut the diabetic rush.


I love to bake during fall the most, something about the seasons changing and the air getting crisp. I wanted something that resembled me and the new season. I love caramel! So a tart seemed fitting but then I thought that was too boring and then I thought of caramel apples. The ones you eat at pumpkin patches or on Halloween so I created the caramel apple tarte.


Proud as punch!


WHAT YOU NEED


I like to bake mine from scratch


Pastry crust

4 cups all purpose flour

1 cup powdered sugar

250g cold cubed unsalted butter ( this is 2 sticks plus about a 1/4 stick)

2 large eggs beaten

1 Tblspn milk


Filling

2 cans sweetened condensed milk (14oz each)

- 7 tbsp unsalted butter

- 1 cup (packed) brown sugar

- 1 1/2 tspn salt


Topping

- 2-3 gala apples depending on the size (they are good because they are not too sweet or tart)


This will make a large tarte and about 2 dozen mini ones. I like to do this because then I can freeze them for desserts


PASTRY CRUST


Method

Sieve flour, powdered sugar, rub in butter until it resembles breadcrumbs

Add the milk and eggs together then combine

Bring all of this together with two butter knives

Tip onto a floured counter and work together lightly without too much handling

Shape into a circle like disc and put in an airtight container or ziplock bag

Refrigerate for an hour


Flour the bench

Roll out using your rolling pin and work quickly so as to not get too warm

You want it to be 1/8 “ thick and to have about a 3/4” overhang

Using the rolling pin wrapped it up and drape it over the pastry case


Gently press the pastry into the flan pan

Use a knife to trim off the overhanging pastry

Use a fork to dock the pastry

Blind bake it using beans or rice

Place plastic wrap over it and refrigerate for 30 minutes


Baking with Mum

(Scroll down and make the apple topping whilst waiting for it to chill)


Pre heat oven to 360

Bake on a cookie sheet for 20 minutes

Remove beans

Bake for another 10 minutes

Allow to cool for at least 15 minutes


CARAMEL FILLING


Method

Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter

may not incorporate fully. 


Once it starts to bubble add sugar, stir until completely melted, pour in condensed milk,

whisking as you go. Whisk consistently until you see steam coming off the caramel (3-5minutes)

then remove from heat.

Add salt

Then pour the caramel into the tart base

Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre wobbles

Cool on counter


APPLE TOPPING


Method

I use organic apples so I don’t remove the skin just wash and scrub well. Cut into thin slices, no more than 1/5 of an inch


Spray large rectangle pan and arrange apples so they do not overlap, sprinkle with a couple of pinches of brown sugar


Give them a little spritz with zing water ( see recipe: Household essentials, 4 parts water 1 part white vinegar)


Bake apples at 300 F for 10-15 minutes (it all depends on your oven, altitude etc)


Allow to cool and then arrange the apples in your favourite design


Mini version

Bon Apeteit!


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