Delicious caramelized apple tart
When I wrote about my enthusiasm for quick and easy puff pastry, I promised I would share it soon good apple tart I did and that day came.
A fits well — literally “thin tart” — is a classic type of French tart assembled on a flat disc of puff pastry, without raised edges. This means it requires no cake pana feature that will undoubtedly appeal to minimalists and the less equipped.
The trick to getting a perfectly caramelized crust is to butter and sugar the baking paper you will bake it on.
It is a type of tart that I have always considered elegant for its sobriety. The filling is typically composed of fruit only, and in moderate quantities, so as to remain very thin. And every bite is the same regarding the crust as for the filling, which makes it an ideal opportunity to show off your new puff pastry making skills.
Fine apple tarts: a study in simplicity
And indeed this recipe is a study in simplicity: a thin round of rough puff pastry that caramelizes in the oven (the trick is to butter and sugar the baking paper on which you will bake it) to form a crunchy, crumbly and buttery frame for a rose-shaped arrangement of thinly sliced apples.
That’s all. Cook and serve.
It’s fine even slightly warm or at room temperature, and if you want you could also do it with pears, but the only thing I recommend is serving it alone. No custard, no ice cream, no crème fraîche. Just the solo silhouette of the fine tarte on a plate.
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Refined recipe for caramelized apple tart
Ingredients
- 40 grams (3 tablespoons) high quality unsalted butterloose
- 40 grams (3 tablespoons) of unrefined blonde cane sugar
- 1 quick and easy puff pastry (you can substitute a sheet of store-bought all-butter puff pastry, about 250 grams, thawed if frozen, but it will taste much better with homemade puff pastry)
- 3 little ones applesabout 450 grams (1 pound), peeled, cored and cut into thin rounds
- 1 pinch of fine seafood salt
Instructions
- Preheat the oven to 175°C (350°F).
- Line a baking tray with baking paper and brush it with half the melted butter to form a disc 25cm in diameter. Sprinkle that area with half the sugar.
- Roll out the puff pastry on a lightly floured work surface until you have cut out a 25cm circle using an overturned cake tin or plate as a template. (Stack the puff pastry scraps and keep them well wrapped in the refrigerator to make palmiers.)
- Carefully transfer the circle of dough onto the prepared sheet, positioning it exactly over the buttered and sugared area.
- Arrange the apple slices overlapping on the surface of the shortcrust pastry, starting from the outside and leaving a margin of 1.5 cm. Brush the edge and apples with the remaining butter and sprinkle them with a pinch of salt.
- Place in the oven and cook for 30 minutes, until the apple slices are soft when pierced with the tip of a knife.
- Sprinkle with the remaining sugar and place under the broiler for 2 minutes, watching carefully, until the sugar has caramelised.
- Leave to cool and serve, slightly warm or at room temperature.
Notes
Cutting the apples into circles, rather than crescents, makes it much easier to garnish the tart with a pretty pattern. To do this, you first need to peel the apples, core them with a corer, and then slice them crosswise from top to bottom. A mandoline slicer makes it super quick and even.
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https://cnz.to/recipes/cakes-tarts/caramellized-apple-tarte-fine-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
