52. Caramel Apple Tart

So my friend Catherine came to visit this weekend to see Waitress starring Sara Bareilles, the writer of the show! It was amazing and wonderful and everything you could possibly want out of a musical about BAKING. So a weekend with a musical about my favourite thing with my favourite people, what else could possibly make this weekend better? MORE BAKING!!!

As Catherine has given up chocolate for lent, that was off the table, so caramel apple tart it was and oh boy was it GOOD.

Makes 1 tart

Ingredients

For the pastry

• 110g (4oz) butter, room temperature

• 50g (20z) caster sugar

• 1 egg

• 1 tsp vanilla extract

• 1 pinch of salt

• 180g (6oz) plain flour

For the caramel

• 75g (3oz) butter

• 75g (3oz) light brown sugar

• 1 397g can of condensed milk

For the apple filling

• 3 medium sized apples (Braeburns work really well)

• 50g (2oz) caster sugar

• 2 tbsp plain flour

• Some extra brown sugar for sprinkling

Method

1. Beat the pastry sugar and butter together until creamy. Add in the vanilla extract and the eggs and beat until smooth.

2. Fold in the flour and salt until a dough forms.

3. Chill your dough in the fridge, wrapped in clingfilm for at least 15 minutes to make it easier to work with.

4. In a small pan melt the caramel butter and sugar on a low heat until the sugar is fully dissolved.

5. Add in the tin of condensed milk and bring up to a rapid boil, stirring all the time, until it is a lovely caramel colour. Boil for at least a minute.

6. Peel and core your apples. Then slice them into very thin slices, as thin as possible. Place them in a bowl with the apple filling sugar and flour and toss.

7. Preheat the oven to 175C and lightly grease your pie/tart tin. Mine is 23cm diameter.

8. On a lightly floured surface roll out your dough into a rough circle about 1/6” thick. Use this to line your tart tin. Trim the excess dough off, and press the dough into the sides, making sure it is fully pressed into the tin. Trim again if necessary.

9. Spread the caramel sauce over the bottom of the tart, you may not need all of it.

10. Layer up the apple pieces in any design you like, then add on some extra bits of leftover pastry in any decorative way you like, I just made some balls. Sprinkle over the extra sugar.

11. Bake for 40-45 minutes until golden. Allow to cool for 5-10 minutes before serving warm, or allow to cool completely and store in an airtight container.