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We hope you got insight from reading it, now let’s go back to crunchy caramel apple tart recipe. To make crunchy caramel apple tart you need 18 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Crunchy Caramel Apple Tart:
- Provide Tart crust
- Use 100 grams Butter
- Provide 30 grams Sugar
- Use 1 Egg yolk
- You need 1 tbsp Milk
- Take 170 grams Plain flour
- Use 30 grams Almond powder
- Use Crème d'amande (Tart Filling)
- Provide 50 grams Butter
- Prepare 30 grams Sugar
- Prepare 1 Egg
- Prepare 50 grams Almond powder
- Prepare 1 tbsp Rum (optional)
- Provide Topping:
- Get 1 Apple
- Prepare 1 Butter
- Provide 2 tbsp Granulated sugar
- Prepare 1 tbsp Water
Instructions to make Crunchy Caramel Apple Tart:
- [Tart crust] This is my way of making tart crust, but you can feel free to use your preferred recipe. First, allow the butter to soften to room temperature.
- Add the sugar to the softened butter and mix until well blended. Then mix in the egg yolk. Add the milk and blend thoroughly.
- Sift the flour and add along with the almond powder, mixing with a rubber spatula. After the flour is integrated into the dough, gather it into a ball to rest in the refrigerator.
- Even if the crust becomes crumbly press it together with your hands. Wrap it in plastic wrap and let it chill for at least an hour.
- [Topping] While your crust is resting, sauté the apples. Melt butter in a frying pan and place thinly sliced apples in a single layer.
- Once the apples are cooked to transparency, allow them to brown slightly and then cool. Butter the tart pan.
- Preheat the oven to 180°C. Roll the crust you prepared to about 5 millimetres and place in the pan. Pierce several times with a fork and bake for 15 minutes.
- [Almond cream] While the crust is baking, prepare the almond cream filling. Mix the softened butter and sugar until well blended.
- Add the eggs beaten in several batches, mixing well after each addition. Add the almond flour and pour into the baked tart shell.
- Arrange the cooled apple slices on top of the tart and bake at 170°C for 30 minutes. Remove the tart from the pan after it has cooled and let chill.
- In a small pan mix the sugar and water and heat over a medium flame. Once it comes to a simmer, shake the the pot occasionally and allow it to brown. Once it becomes a caramel colour, immediately take it off the heat.
- Pour this over your finished tart and you're finished! It'll add a crispy layer and make it even more delicious, but it's fine to omit if you're short on time or ingredients.
- I made a small tart with the leftover crust and topped it with a raw apple. The crunchy apple was also delicious.
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