This is exactly the case when everything depends on apples! From spicy sourness to savoury sweetness — the taste of apple tart with caramel sauce directly depends on the variety of apples that you pick. Tart is the French open pie; tartlet is its small version. Whichever size you choose, it’s easy to prepare the tart if you know the details and secrets 🙂
This is exactly the case when everything depends on apples! From spicy sourness to savoury sweetness — the taste of apple tart with caramel sauce directly depends on the variety of apples that you pick. Tart is the French open pie; tartlet is its small version. Whichever size you choose, it’s easy to prepare the tart if you know the details and secrets 🙂- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: pastry
- Cookware: mandoline slicer, silicone brush
- Cuisine: French
Ingredients
- 300 g puff pastry
- 5 medium apples
- juice of ½ lemon
For the glaze:
- 50 g brown sugar
- 50 g butter
- juice of ½ lemon
- 2 tbsp cider / water
- 1 tbsp honey
Cooking method
Step 1
Make the glaze. Add oil, sugar, water, lemon juice, cider, and honey into the saucepan. Put on medium heat, bring to a boil and reduce heat to small. Boil the glaze stirring occasionally until it reduces for about 3 times, around 10 minutes. Remove the glaze from the heat and set aside.
Step 2
Peel the apples. Cut each apple into four parts. Using a mandolin or a knife, cut apples into slices 2-3 mm thick. Transfer sliced apples into a large bowl. Sprinkle lightly with lemon juice and set aside.
Step 3
Heat the oven to 180°C. Roll out the dough 3-5 mm thick on a slightly floured work surface. Cut a circle with a diameter of 30 cm. Line the baking sheet with parchment paper. Put the dough on a baking sheet. Use your fingers to gently form a raised border. Prick the entire surface of the dough with a fork.
Step 4
Put the first circle of apples, starting from the outer edge of the dough. Using a silicone brush, gently grease the top of the apples with glaze. Lay out the next two circles, each time reducing the diameter, and gently greasing each ring of apples with glaze. In the centre of the tart, put all the uneven parts of the apple slices so that a foundation forms for the centre circle. Put a circle of apples and gently grease it with glaze. Put the tart in the oven and bake for 25-30 minutes. Tart is ready when it takes on a light golden tint.
My tips and tricks:
Tart is easy to make, but you have to tinker with apples. If you don’t have time, you can leave the peeling out, and arrange them, for example, in the form of a huge rose, as on the last photo. These tarts can be successfully baked as an individual dish. You will get 4 tarts, about 10cm diameter, with our products volume. On a hot summer day, they can be served warm with a scoop of vanilla ice cream in the centre. And in winter, during the Christmas season, before putting the tart in the oven, slightly sprinkle it with ground cinnamon.
- 300 g puff pastry
- 5 medium apples
- juice of ½ lemon
- For the glaze:
- 50 g brown sugar
- 50 g butter
- juice of ½ lemon
- 2 tbsp cider / water
- 1 tbsp honey
- Make the glaze. Add oil, sugar, water, lemon juice, cider, and honey into the saucepan. Put on medium heat, bring to a boil and reduce heat to small. Boil the glaze stirring occasionally until it reduces for about 3 times, around 10 minutes. Remove the glaze from the heat and set aside.
- Peel the apples. Cut each apple into four parts. Using a mandolin or a knife, cut apples into slices 2-3 mm thick. Transfer sliced apples into a large bowl. Sprinkle lightly with lemon juice and set aside.
- Heat the oven to 180°C. Roll out the dough 3-5 mm thick on a slightly floured work surface. Cut a circle with a diameter of 30 cm. Line the baking sheet with parchment paper. Put the dough on a baking sheet. Use your fingers to gently form a raised border. Prick the entire surface of the dough with a fork.
- Put the first circle of apples, starting from the outer edge of the dough. Using a silicone brush, gently grease the top of the apples with glaze. Lay out the next two circles, each time reducing the diameter, and gently greasing each ring of apples with glaze. In the centre of the tart, put all the uneven parts of the apple slices so that a foundation forms for the centre circle. Put a circle of apples and gently grease it with glaze. Put the tart in the oven and bake for 25-30 minutes. Tart is ready when it takes on a light golden tint.