Salted Caramel Apple Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</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">750g baking apples (Bramley or Granny Smith), peeled, cored and thinly sliced</li><li class="ingredients-single-item">50g light brown 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 cornflour</li><li class="ingredients-single-item">For the salted caramel:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, room temperature, cubed</li><li class="ingredients-single-item">120ml double cream, room temperature</li><li class="ingredients-single-item">1 tsp flaky sea salt (plus extra for sprinkling)</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This technique keeps the pastry light and flaky - cold butter creates steam pockets during baking that create layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the beaten egg and just enough ice-cold water to bring the dough together. The dough should be soft but not sticky. Shape into a disc, wrap in cling film and chill for at least 30 minutes. Cold pastry is easier to handle and will shrink less during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the apple filling. In a large bowl, toss the sliced apples with lemon juice to prevent browning. Add the brown sugar, cinnamon, nutmeg, and cornflour, mixing until apples are evenly coated. The cornflour will thicken any juices released by the apples during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the salted caramel sauce. In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, swirling occasionally (don't stir) until it turns an amber color. This process takes patience - about 8-10 minutes. Watch carefully as sugar can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the sugar has completely melted and turned amber, carefully add the butter (it will bubble vigorously). Whisk until butter is fully incorporated, then slowly pour in the cream while continuing to whisk. Let the mixture boil for 1 minute, then remove from heat and stir in the sea salt. Pour into a heatproof container and allow to cool slightly while you continue with the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out two-thirds of the pastry to a 3mm thickness and use it to line your tart tin, leaving a slight overhang. Prick the base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is just starting to color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the spiced apple slices in the pastry case in concentric circles, slightly overlapping them. Drizzle half of the salted caramel sauce over the apples, reserving the rest for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining pastry and cut into 1cm strips. Create a lattice pattern over the apples, then trim any excess pastry from the edges. Brush the lattice with beaten egg and sprinkle with demerara sugar for extra crunch and golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart in the preheated oven for 35-40 minutes, until the pastry is golden and the filling is bubbling. If the edges start to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool for at least 30 minutes before removing from the tin. This cooling period allows the filling to set slightly and makes it easier to get clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, warm the remaining caramel sauce slightly and drizzle over the tart. Sprinkle with a little extra flaky sea salt for that perfect sweet-salty contrast. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side.</li></ol>