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Recipe

Caramel apple tart

Aug 29, 2012 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Caramel apple tart
  • 1 1/2 cup plain flour
  • 1/3 cup icing sugar
  • 125 gram unsalted butter, chilled, cubed
  • 1 egg, lightly beaten
  • 2 apples, cored, thinly sliced
  • 1 lemon, juice
Filling
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/2 cup brown sugar
  • 4 egg-yolks
  • 2 tablespoon custurd powder
  • 1 teaspoon vanilla extract

Method

Caramel apple tart
  • 1
    Combine flour and icing sugar in a food processor. Pulse to combine. Add butter, pulsing until mixture resembles fine breadcrumbs. Add egg and process until pastry forms a ball around the blades. Remove and wrap in plastic wrap. Rest in fridge for 30 minutes.
  • 2
    Preheat oven to moderately slow, 160°C. Lightly grease a 23 cm loose bottomed flan pan.
  • 3
    Roll pastry out between two sheets of baking paper until 3-4mm thick. Ease into pan. trimming edges. Chill for 15-20 minutes.
  • 4
    Line pastry case with baking paper and place on an oven tray. Bake blind for 15 minutes. Remove paper and weights and bake uncovered for 5 minutes.
  • 5
    Meanwhile, to make filling; heat milk and cream in a saucepan on medium until almost boiling. Remove from heat. In a small bowl whisk sugar, yolks, custard powder and vanilla together. Gradually whisk in milk mixture until smooth. Pour into case.
  • 6
    Toss apples in lemon juice. Arrange apple in a circular pattern to cover filling, overlapping slices. Bake for 35-40 minutes, until set. Cool.

Notes

We used a mandolin to slice the apple, which gives this visually pleasing effect.

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