Recipe for Apple Caramel Cinnamon Tart
1 stick of butter at room temperature, cut into cubes
3 tbsps of granulated sugar
1 ¼ cups all purpose flour, plus more as needed
pinch of salt
3 red apples, diced
2 sticks of cinnamon
1 ¼ cups of granulated sugar
1 stick of butter, cut into cubes
250ml of double cream
2tbsps of ground cinnamon
Pistachios for decoration (optional)
1 stick of butter = roughly 113 grams
1 cup flour = roughly 128g 1 cup sugar = roughly 201g
Preheat the oven to 180C (fan).
Mix the butter, sugar and salt in a bowl. Add the flour gradually until a soft dough has formed. It should feel like play-doh.
Roll the dough into a bowl, cover it with cling film and put it in the fridge. Let it cool for at least 30mins, preferably overnight.
Once it’s cool, throw some flour on a clean surface and, using a rolling pin, roll the dough out evenly. Make it about 0.5cm thick.
Cover a tart tin with butter and sprinkle it with flour. Place the dough carefully on it. Cut any excess parts from the top and fill in any holes. Cover it with tin foil and fill it with baking beans or rice.
Bake for 15mins, remove the foil and beans/rice and bake for a further 10mins, or until golden. If the edges start burning before the whole tart is golden, lower the temperature to 160C.
Whisk the egg and spread a thin layer on top of the tart, not the edges. Bake for 5mins, or until the egg is cooked.
Place 1 cup of sugar in a non-stick pot and cook over medium heat, stirring constantly. It will start forming clumps and eventually melt into a golden brown liquid. As soon as all of it has melted, add ¾ of the butter, continuing to stir.
When the butter has melted as well, add the cream. Stir until combined and let it simmer on low heat.
Put the butter in a pan, over medium-high heat. When it has melted and the pan is hot, add the apples and cinnamon sticks. Let them cook, stirring occasionally, for about 10mins, or until the apples are soft.
Add the rest of the sugar and the ground cinnamon.
When the sugar has melted and is starting to thicken, remove the cinnamon sticks and add the caramel from the pot. Let the two cook for 5mins, stirring occasionally.
Pour the filling in the tart. Bake at 150C for 10mins or until the caramel starts to form bubbles on the surface.
Let it cool down completely before you take it out of the tin. Sprinkle with pistachios and voila!