This week I had a bit of a Paris longing, which I haven’t had for years. Paris is one of my favourite cities on Earth- the pastry, the buildings, the creme brulee, the tart aux fraises, the atmosphere, the croissants, the chocolat chaud, and as I believe I have made clear on several occasions, the macarons. As my American and I have not yet been there together, my memories are largely food, not romance, related.
Staring at some large green cooking apples, I began dreaming of tarte tatin, and whether I could try something a bit different.
Livi’s Apple and Caramel Tart
A couple of large cooking apples
1 cup of Butter
1/2 a cup of Dark Sugar
For the pastry:
6oz Flour
3oz Butter
pinch of salt
In a food processor, blitz the flour and butter until it forms a dough, adding a few tablespoons of water if needed.
Roll, and line a flan tin. Prick with a fork and bake for ten/ fifteen minutes, until golden.
Core and peel the apples, and cut them into thin segments.
Melt the remaining butter, and add the sugar. Bring to the boil, stirring, until a golden caramel forms.
Add half the apples, and cook until soft, fill the case. Save the remaining liquid.
Spread the remaining apples on top in a fan shape, and bake for 20 minutes.
Cover the tart with the remaining caramel, and place under a hot grill for 10 minutes, keeping an eye on it to prevent burning.
Serve with marscapone.
The result is a caramelly applely reminder of the beautiful city of lights (and cakes, cream, pastry, etc). The caramel flood the apples and the pastry and is gloriously messy. Magnifique ❤
Stay Unchained ❤
Unchained Baking 