The sweet and salty obsession still alive and well, this time with my apple tart. The tart recipe is pretty standard (and more assembly than anything else) but the salted caramel sauce takes it up a notch. This sauce is a favourite of mine – all made in one step and easily prepared in advance and reheated (it also freezes super well, hence the larger quantity shown here). This is the first time I have added salt – I used 4 pinches but taste as you go. Also a winner on brownies or in apple crumble. S
Recipe: Apple tart fine (serves 6)
Rough puff pastry (recipe here)
8 Braeburn apples (cored, peeled and very finely sliced – of the slices make sure you have at least 8 circular rings)
25g unsalted butter
20g caster sugar
Squeeze of lemon
Preheat the oven to 180°C
Step 1: Take your puff pastry (bought or made) and roll out to the thickness of a £2 coin.
Step 2: Cut individual tarts (mine were 10cm diameter) and place on a baking tray. Prick all over with a fork to stop the pastry rising.
Step 5: Bake for around 15 minutes, remove and leave to cool (can be reheated when required later on)
150g golden syrup
120g light brown sugar
50g unsalted butter
1 tsp vanilla
Heat the above ingredients gently in a pan, stirring until combined. Remove from the heat and stir in salt.