Tuesday, 11 August 2015

caramel apple tart

This sweet, tart and sticky caramel apple tart takes less than 30 mins to prepare and is perfect as a quick dessert, or for when you need to satisfy that sugar craving.

Puff pastry has got to be one of the most useful foods used in baking, ever. In all but a few minutes, you can have that crisp, buttery, flaky and golden goodness ready to devour. Puff pastry requires no kneading, spreading or rolling out, making it perfect for quick and easy on-the-go desserts or meals. Simply remove a sheet of puff pastry from the freezer, allow 10mins for it to thaw, and there you have it - pastry ready to use.

This tart came together very quickly: it's only got 4 ingredients and took less than 30 minutes from start to finish. You can eat this warm served with custard as a dessert, or you can eat it cold as a mid-afternoon snack.

Just make sure you use tart, crisp apples (like Granny Smith) and slice them thinly, about 1/4cm thick to ensure you have a crisp, but not too crisp apple once baked.

Caramel Apple Tart
makes 2 tarts

1 very large apple, sliced thinly
2 tbsp sugar (for a stronger caramel flavour, used brown or packed sugar)
1 tsp cinnamon
2 sheets puff pastry, thawed

Preheat oven to 180C and line a tray with baking paper. Core and slice the apples into thin pieces, about 1/4cm thick. Leaving about 4cm of crust, arrange the apples on the puff pastry sheets, overlapping slightly. Fold up the edges of the puff pastry to form a crust. Combine the sugar and cinnamon in a small bowl and sprinkle over the apples. Bake for 10-12 minutes or until golden brown and bubbly. Serve warm with custard or icecream, or cold.

1 comment :