Salted Caramel Apple Tart

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I made this tart for a friend’s dinner party over the weekend and as it went down quite well  I thought I’d share it with you all. After the most delicious main course of slow roasted pork and creamy mash (not to mention copious amounts of sloe gin) we served up the tart with generous scoops of vanilla ice cream. As the recipe makes a lot of salted caramel I transferred the leftovers into a jam jar for everyone to drizzle over the top. The perfect autumnal dessert.

Also I’d like to apologise to all you baking purists. I cheated and used ready-made shortcrust pastry. Sorry.

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So here’s how (serves 12)*

Apple Filling 

  • 8 Granny Smith apples (peeled and cored)
  • 50g butter
  • 1 tsp ground cinnamon
  • 100g soft brown sugar
  • 500g shortcrust pastry
  • 1 tsp corn flour

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Salted Caramel

  • 350g soft brown sugar
  • 100g salted butter
  • 240ml double cream
  • 2 tsp sea salt

Roll out the shortcrust pastry on a floured surface until half a cm thick. Grease a 20cm loose bottomed tart tin with a thin layer of butter and line the tin with the rolled pastry. Place a sheet of baking paper over the tin and put ceramic baking beads on the top. Pre-heat the oven to 190C (170C fan) and bake for 15-20 minutes until the edge of the pastry starts to go slightly golden. Remove the ceramic beads and leave to cool.

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For the apple filling, slice the apples into thing wedges and place in a large saucepan. On a medium heat melt the butter with the apples until they start to soft. Then add the sugar, cinnamon and corn flour and simmer for 5 minutes.

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To make the salted caramel, melt the butter, sugar and double cream together over a low heat. Keep stirring making sure the sugar doesn’t burn. Then once all the ingredients have melted together, add in the sea salt to taste.

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Pour a layer of salted caramel on the bottom of the tart base then arrange the apples on top of the caramel. Then pour another layer of salted caramel over the top of the apples. Bake in the oven for 20-25 minutes until the apples are golden brown. Leave to cool completely before removing from the tart tin.

Serve with ice cream and extra salted caramel. Sloe gin and prosecco optional.

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*Recipe adapted from Flourishing Foodie.

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