Apple and Blackberry Salt Caramel Tart

Posted in - Bake & Press & Puddings on January 15th 2015 0 Comments

This is one of those definite successes which went down very well at a dinner party.

Makes 12 x 9cm tartlets or 1 large 27cm tart

250g 00 flour
125g unsalted butter
1 egg yolk
whole milk (up to 50mls)

6 English apples such as Cox, peeled, cored and very finely sliced.
10 blackberries per tart, approximately.

Salt Caramel Sauce
150g brown sugar
150g golden syrup
150 unsalted butter
200ml cream
generous pinch of Maldon sea salt or other mild salt

1. Set the oven to 200 degrees C.
2. Put the sugar, golden syrup and butter in a pan and heat slowly until it begins to bubble. Turn the heat up and boil for 5 minutes.
3. Add the cream and salt.
4. Set aside.
5. Whizz the flour and butter pastry ingredients in a kitchen aid or blender, or by hand.
6.  Add the yolk and mix in.  Add as much milk as you need to just mix the pastry to combine.
7.  Roll the pastry between two sheets of baking paper lightly sprinkled with flour.
8.  Carefully line the pastry cases and then add baking paper and beans.
9. Refrigerate for half an hour while you prepare the apple.
10. Baking for 7 minutes.
11.  Remove the baking paper and beans, put the pastry back in the oven for two minutes,  and then brush the bases with the caramel sauce.
12.  Place a few blackberries on top the sauce and add a teaspoonful of the sauce in the centre.
13.  Add the apple.
14.  Place 3 blackberries in the centre on top of the caramel and brush the apples with the caramel.
15.  Put back in the oven for 7 minutes.
16.  Serve at room temperature with creme fraiche and dollop more sauce if you like.


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