Side Pannel
Salted Caramel Apple Tart
Salted Caramel Apple Tart
- Recipe Submitted by maryjosh on 09/30/2016
Ingredients List
- Caramel Sauce Ingredients:
- 1 cup packed brown sugar
- 1/2 cup half and half cream
- 4 tbsp unsalted butter
- pinch of salt
- 1 tsp vanilla extract
- Tart Crust Ingredients:
- 3 ounces unsalted butter
- 1 tbsp canola oil
- 3 tbsp water
- 1 tbsp white sugar
- 1/8 tsp salt
- 190g all purpose flour
- Filling Ingredients:
- 1 lb Granny Smith apples, peeled and sliced
- 1 tbsp butter
- 1/4 cup brown sugar
- 1/4 tsp corn starch
- 1/2 tsp cinnamon
- sea salt for sprinkling
Directions
To make the caramel sauce, place the brown sugar, cream, butter, and salt into a medium saucepan on medium-low heat and bring to a low boil. Once boiling, continue to boil for 5 - 7 minutes, continuously whisking until the sauce has thickened slightly to the consistency of maple syrup. Add the vanilla extract and continue to boil for one minute. Remove from the heat to let cool. Pour into a container and place in the fridge to further cool. Leftovers can be kept in the fridge for 2 weeks sealed.
To make the crust, preheat the oven to 410ºF. Place the butter, oil, water, sugar, and salt into an oven proof bowl and stir. Place the bowl in the oven for 15 minutes. When you are ready to remove the bowl, the butter and water will pop and splatter. Be careful, and remember to wear mitts when dealing with, it is quite easy to forget that the bowl is hot.
Stir the flour into the hot butter mixture until it forms a ball. Let sit until it is cool enough to handle. Place the dough into the tart pan. Smooth it flat with a spatula and then press it up the sides of the pan with your fingers. Poke tiny holes with a fork into the bottom of the crust to let the air escape while baking. Place the tart into the oven and bake for 15 minutes. If you see the base of the tart starting to puff up while baking, poke a few more holes. Remove the tart from the oven to let cool. Reduce the oven to 375ºF.
While the tart crust is cooling, place the apples and butter into a frying pan on medium heat. Cook until soft. In a small bowl, add the sugar, corn starch, and cinnamon. Sprinkle onto the apples and continue cooking for a minute or two.
Place a layer of caramel sauce into the tart shell. Layer the apples on top, and then drizzle with more caramel sauce on top (there will most likely be leftovers when you are finished). Sprinkle with sea salt and place into the oven for 20 minutes. Remove from the oven and let cool. Serve with vanilla ice cream. Can be stored the the fridge for a week. Reheat before eating.
To make the crust, preheat the oven to 410ºF. Place the butter, oil, water, sugar, and salt into an oven proof bowl and stir. Place the bowl in the oven for 15 minutes. When you are ready to remove the bowl, the butter and water will pop and splatter. Be careful, and remember to wear mitts when dealing with, it is quite easy to forget that the bowl is hot.
Stir the flour into the hot butter mixture until it forms a ball. Let sit until it is cool enough to handle. Place the dough into the tart pan. Smooth it flat with a spatula and then press it up the sides of the pan with your fingers. Poke tiny holes with a fork into the bottom of the crust to let the air escape while baking. Place the tart into the oven and bake for 15 minutes. If you see the base of the tart starting to puff up while baking, poke a few more holes. Remove the tart from the oven to let cool. Reduce the oven to 375ºF.
While the tart crust is cooling, place the apples and butter into a frying pan on medium heat. Cook until soft. In a small bowl, add the sugar, corn starch, and cinnamon. Sprinkle onto the apples and continue cooking for a minute or two.
Place a layer of caramel sauce into the tart shell. Layer the apples on top, and then drizzle with more caramel sauce on top (there will most likely be leftovers when you are finished). Sprinkle with sea salt and place into the oven for 20 minutes. Remove from the oven and let cool. Serve with vanilla ice cream. Can be stored the the fridge for a week. Reheat before eating.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
