Caramel Apple Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the apple filling:</li><li class="ingredients-single-item">5-6 medium apples (preferably Braeburn or Granny Smith), peeled, cored and thinly sliced</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the caramel sauce:</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">80ml double cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">½ tsp sea salt flakes (plus extra for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Heavy-bottomed saucepan (for caramel)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour by hand). The cold butter creates pockets of fat that will melt during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse again until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overmix as this will develop gluten and make your pastry tough. The dough should just hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the apple filling. Toss the sliced apples with lemon juice in a large bowl to prevent browning. In a separate bowl, mix together the sugar, cinnamon, nutmeg, and flour. Add this mixture to the apples and toss until evenly coated. The flour will help absorb excess juices from the apples during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to a circle about 3-4mm thick and large enough to line your tart tin with a slight overhang. Be gentle but work confidently to maintain an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry using your rolling pin and drape it over the tart tin. Press it gently into the corners without stretching the dough, which would cause it to shrink during baking. Trim the excess pastry, leaving a small overhang to account for shrinkage, then prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is just beginning to color but not fully cooked. This step ensures your pastry cooks completely without becoming soggy from the apple filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the apple slices in concentric circles in the par-baked tart shell, slightly overlapping each slice. Start from the outside and work your way in for a professional appearance. Pack them tightly as they will shrink during baking. Return to the oven for 30-35 minutes until the apples are tender and lightly golden.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart bakes, make the caramel sauce. In a heavy-bottomed saucepan, combine the sugar and water. Heat on medium-high without stirring (stirring can cause crystallization). Instead, gently swirl the pan occasionally until the sugar dissolves and the mixture turns a deep amber color (about 8-10 minutes). Watch carefully as caramel can burn quickly!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the caramel reaches an amber color, remove from heat and very carefully add the cream - it will bubble vigorously, so stand back. Whisk until smooth, then add the butter and salt, stirring until fully incorporated. Allow to cool slightly until thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the tart is baked and the apples are tender, remove from the oven and allow to cool for 10 minutes. Pour about two-thirds of the warm caramel sauce over the tart, ensuring it gets between the apple slices. Sprinkle with a few extra sea salt flakes for a sophisticated finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool for at least 30 minutes before removing from the tin. This gives the caramel time to set slightly and makes the tart easier to slice. Serve warm or at room temperature with the remaining caramel sauce on the side and perhaps a scoop of vanilla ice cream if desired. Your beautiful Caramel Apple Tart will keep well for 2-3 days stored in an airtight container.</li></ol>