Caramelised Apple Tart

caramelised apple tart

Caramelised apple tart is the grand classics of french pastry school. Apart from flaky dough that takes hours and hours to make, there is nothing complicated about the apple tart. So far I haven’t found a good flaky dough in any of the supermarkets, but most bakeries would sell it, if you ask nicely.


Flaky dough:

  • 500 g flour
  • 12 g salt
  • 180 g water
  • 150 g butter
  • 250 g dry butter

Soften the butter in the microwave. Beat together butter, flour and salt using hook beater. Add water and mix. Shape the dough into a ball and cover with stretch film. Leave in the fridge for at least 5 hours. Roll out the dough to make a rectangle. Put dry butter into the middle of the rectangle so that it covers 1/3 of the dough. Fold the third of dough without butter on it over the middle third. Fold the other third without butter on top. Seal the edges. Roll out the dough and then fold it the same way as before but without butter in the middle. Keep in the fridge for 1 hour. Repeat rolling and folding 4 more times leaving in the fridge for 1 hour after each folding.

Caramelised apple puree:

  • 200 g sugar
  • 50 g cream
  • 2 ‘Golden’ apples (200 g)

Melt sugar on slow heat, add cream that has been wormed up beforehand. Peal the apples and cut into small pieces. Add apples into the caramel and boil for 10-20 min. Let the preparation cool down so that apples can soak in caramel. Drain the apples and mix  into puree.

Caramelised apples:

  • 6 ‘Golden’ apples
  • 50 g butter
  • 50 g brown sugar

Peal the apples and cut into quarters. Fry apples together with butter and brown sugar for about 10 min. Cool down.

Tart assembly & baking:

Place the dough into the baking circle leaving high edges. Spread the apple puree (approximately 1 cm layer). Arrange harmoniously the apple quarters. Bake the tart at 160°C for about 1 h. Let the tart cool down. Cover the apples with a thin layer of apricot jelly that is diluted in a small quantity of water and brought to the boil. This will add shininess to the tart. Decorate with roasted hazelnuts and sprinkle with castor sugar.

Images:  ©2017 Peachtree Alley