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Ingredients

Serves:
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FOR THE PASTRY
all-purpose flour 200 g
butter 100 g
water 5 tbsp
FOR THE FILLING
sugar 150 g
water 50 ml
cream 200 ml
apple 500 g
egg 2 pcs
all-purpose flour 1 tsp

Nutritional information

cal
190,41
prot
2,93
fat
8,39
carbs
25,66
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Apple tart with caramel cream

Apple tart with caramel cream

Ingredients

  • FOR THE PASTRY

  • FOR THE FILLING

This delicious Irina Chadeeva’s apple tart will please apple maniacs. Thin and fragile crust, tempting apple pieces drown in delicate caramel cream… It is hard to find words to describe how nice it is, but it is definitely worth trying! Even an unskilled cook will manage this recipe.


Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Cube the cold butter, set aside a small cube for greasing the form. Sift the flour in the bowl, add the cubed butter and chop everything till the mixture resembles crumbs. The most convenient way to do this is to use a stand mixer, but you can easily do it by hands.

2
Done

Step 2

Add 5 tbsp cold water and make the pastry.

3
Done

Step 3

Transfer the pastry to the working surface and shape a ball. It will be very soft and easy to work with.

4
Done

Step 4

Roll the pastry straight away on a parchment sheet. Slightly grease the 24-26 cm baking form and transfer the rolled pastry to the form using the rolling pin.

5
Done

Step 5

Make accurate 2-2,5 cm edges. Cut off the excess pastry with a knife. Refrigerate the form for 1 hour.

6
Done

Step 6

Meanwhile make the caramel sauce. Combine sugar and water in a heavy pan and bring to a boil over medium heat. Cook till the syrup is amber in color and slightly thickened. It takes time, so be patient and do not stir the mixture.

7
Done

Step 7

Pour the hot cream (minimum fat content 20%) into the caramel. Take care, as the mixture will rise and be foamy as you do it. Cook the sauce over medium heat, stirring, till homogeneous and all the sugar lumps dissolved.

8
Done

Step 8

Preheat the oven to 200°C. Wash and peel the apples, slice them (not too thin). Remove the form with the dough from the fridge and pierce the base with a fork. Spread the apples on the base, bake in the middle of the oven for 20 mins.

9
Done

Step 9

Add the eggs and 1 heaped tsp flour to the cooled caramel sauce, whisk with a mixer till homogeneous. After 20 mins remove the form from the oven and reduce its temperature to 160°C. Pour the caramel sauce over the apples and bake for extra 40-50 minutes till golden. The total baking time may vary, so keep an eye on your pie.

10
Done

Step 10

When the pie is cooked, let it cool completely, remove from the form and serve. The pie tastes best when cooled, but it should be at room temperature.

11
Done

Step 11

Apple tart with caramel cream is done! Enjoy your meal!

Apple tart with caramel cream

This delicious Irina Chadeeva’s apple tart will please apple maniacs. Thin and fragile crust, tempting apple pieces drown in delicate caramel cream… It is hard to find words to describe how nice it is, but it is definitely worth trying! Even an unskilled cook will manage this recipe.

  • Автор рецепта:
  • После приготовления вы получите 1 pc
  • Время приготовления: 2 hours

Ингредиенты

  • 200 g all-purpose flour
  • 100 g butter
  • 5 tbsp water
  • 150 g sugar
  • 50 ml water
  • 200 ml cream
  • 500 g apple
  • 2 pcs egg
  • 1 tsp all-purpose flour

Способ приготовления

  • Cube the cold butter, set aside a small cube for greasing the form. Sift the flour in the bowl, add the cubed butter and chop everything till the mixture resembles crumbs. The most convenient way to do this is to use a stand mixer, but you can easily do it by hands.

  • Add 5 tbsp cold water and make the pastry.

  • Transfer the pastry to the working surface and shape a ball. It will be very soft and easy to work with.

  • Roll the pastry straight away on a parchment sheet. Slightly grease the 24-26 cm baking form and transfer the rolled pastry to the form using the rolling pin.

  • Make accurate 2-2,5 cm edges. Cut off the excess pastry with a knife. Refrigerate the form for 1 hour.

  • Meanwhile make the caramel sauce. Combine sugar and water in a heavy pan and bring to a boil over medium heat. Cook till the syrup is amber in color and slightly thickened. It takes time, so be patient and do not stir the mixture.

  • Pour the hot cream (minimum fat content 20%) into the caramel. Take care, as the mixture will rise and be foamy as you do it. Cook the sauce over medium heat, stirring, till homogeneous and all the sugar lumps dissolved.

  • Preheat the oven to 200°C. Wash and peel the apples, slice them (not too thin). Remove the form with the dough from the fridge and pierce the base with a fork. Spread the apples on the base, bake in the middle of the oven for 20 mins.

  • Add the eggs and 1 heaped tsp flour to the cooled caramel sauce, whisk with a mixer till homogeneous. After 20 mins remove the form from the oven and reduce its temperature to 160°C. Pour the caramel sauce over the apples and bake for extra 40-50 minutes till golden. The total baking time may vary, so keep an eye on your pie.

  • When the pie is cooked, let it cool completely, remove from the form and serve. The pie tastes best when cooled, but it should be at room temperature.

  • Apple tart with caramel cream is done! Enjoy your meal!

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Anthill cake
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Pike with apples
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Anthill cake

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