With all the rain we’ve been having lately it feels like summer is long gone. It’s been gone for weeks. I’m already missing the seaside walks, picnics in the park and daylight till 11pm.
On the plus side, autumn means the start of warm winter desserts like this caramel apple tart.
Caramel Apple Tart
- 3/4 cup icing sugar
- 1 3/4 cups plain flour
- pinch of salt
- 115g cold butter, chopped into small cubes
- 1 large egg and 1 egg yolk
- 4 apples
- 3 tablespoons milk
- 3 tablespoons golden syrup
- 3 tablespoons plain flour
- 3 tablespoons brown sugar
In a bowl, mix together the 1 3/4 cups flour, icing sugar and salt. Cut or rub the butter into the flour until it resembles coarse crumbs. Make a well in the center and pour in the beaten eggs. Add zest if using. Mix the egg into the flour using a fork. Continue mixing until a dough begins to form, use your hands to lightly knead the dough into a ball. Mold the dough into a flat disk, wrap in cling film and refrigerate for at least 2 hours.
Take the dough from the fridge and place on your working surface on top of a large sheet of cling film. Place another sheet of cling film on top and roll the dough out to a thickness of approx 3mm. Remove the top layer of cling film and flip the pastry sheet into the tart pan, position it and press it gently into place. Peel off the remaining cling film layer and trim away any extra pastry from the edges. Prick the base of the pastry case with a fork a few times.
Slice the apples thinly and place the apple into the pastry case overlapping the slices going around in circles.
Mix the milk, syrup, flour and brown sugar until smooth and pour evenly over the apple slices. Bake for 30 minutes at 175c.