Apple & Caramel Tart
The smell of this recipe when it is baking is so divine and I have to say that although I am not an expert at the lattice work this was very simple to do and turned out quite well. My daughter’s particularly loved this recipe and I know they will ask for it again as it went very quickly.
For The Pastry
- 220 g butter at room temperature
- 60 g caster sugar, plus extra for sprinkling on the tart before putting in the oven
- 2 eggs at room temperature
- 350 g plain flour
For The Filling
- 1 lemon, juiced
- 1 kg cooking apples, cored, peeled and sliced.
- 110 g golden caster sugar
- 1 tin of Dulce De Leche (cooked condensed milk)
- 1/2 teaspoon of cinnamon
- 2 tablespoons plain flour
- Peel, core and slice the apples and lay onto a paper towel, you can sprinkle with a little lemon juice to stop the apples browning, and cover with paper towels while you make the pastry.
- To make the pastry, add the butter and the sugar to a bowl (or in a food mixer) and beat until combined.
- Add one egg and combine and then add the flour and mix with a wooden spoon until you can gather the mixture together into a ball.
- Using your hands work the dough into a ball and then wrap in cling film and chill in the fridge for 40 minutes.
- Once the pastry is ready to work pre-heat the oven to 170 C/gas mark 5.
- Add the sugar, cinnamon and warmed dulce de leche into a bowl and stir.
- Roll the pastry out to fit your tart tin and reserve about 1/3 to decorate the top.
- Using your rolling pin to help you, add the pastry to the tin to fit, leaving a slight overhang.
- Add the apples to the tart layering them and then spoon on the sugar, cinnamon and dulce de leche mixture, reserving some to warm and drizzle over the tart when you serve.
- Roll out the remaining pastry and using a knife shape into long lines for the lattice work on the top of the tart.
- Add these to the tart and weave the lengths into each other.
- Using a star cutter, cut out the rolled pastry into star shapes and add to the lattice work.
- Beat the remaining egg and brush the pastry with it, then sprinkle with a little sugar.
- Bake in the oven for 40 minutes or until golden brown, and serve with cream and a little warmed dulce de leche sauce.