Member recipe
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Autumn Apple Tart with Caramel

By milambardo (GoodFood Community)
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 8
Just imagine this delicate flavor of apples, slightly shaded cinnamon flavor, combined with cream caramel...
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Ingredients

For the pastry

  • 350g all-purpose flour
  • 150g cold butter, diced
  • 1 egg (beaten)
  • water, if appropriate

For the filling

  • 350g all-purpose flour
  • 150g cold butter, diced
  • 1 egg (beaten)
  • water, if appropriate
  • 5-6 solid green apples
  • juice and zest of half of lemon
  • cinnamon

For the caramel glaze

  • 350g all-purpose flour
  • 150g cold butter, diced
  • 1 egg (beaten)
  • water, if appropriate
  • 5-6 solid green apples
  • juice and zest of half of lemon
  • cinnamon
  • 60g brown sugar
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 4 tbsp heavy cream >30%
  • baking form 24-26 cm in diameter

Method

  • STEP 1
    Sift the flour into a large bowl and rub the butter in a small crumb. Add the egg and stir quickly to form a ball. If necessary, add water. Wrap the pastry in plastic bag and cill in the fridge for at least 30 minutes.
  • STEP 2
    Preheat the oven to 200°C. Lay out the bakin form with the pastry. Prick the bottom of the tart with a fork, then line the tart with baking parchment and fill with baking beans. Bake it for 10-15 minutes and then remove the beans and bake for another 5 minutes.
  • STEP 3
    Switch the oven temperature to 180°C. Unpeeled and unseeds apples cut into thin slices. Place them onto the tart and generously sprinkle with lemon juice. Also sprinkle the top of the tart with lemon zest and cinnamon. Bake for 20-25 minutes.
  • STEP 4
    Meanwhile, prepare the glaze. Melt the sugar into skillet over medium heat for 2-3 minutes. Remove the melted sugar from heat and add the butter and the salt. Stir it gently. Add the cream and heat for another 2-3 minutes over low heat. Give the mixture to cool for 10 minutes.
  • STEP 5
    Use a brush and gently glaze the tart with caramel syrup. Serve warm.
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