Caramel Apple Tart

Caramel Apple Tart

Buttery, tart, and simply irresistible. Using our Premium All Purpose flour, the combination of salty caramel baked into a buttery tart crust, and layered with thinly sliced tart apples will welcome you right into the fall season.

Yield: 1 9 inch tart 

Download a printable version of the recipe here. 

Ingredients:

Pâte Sucrée:
150g BSM All Purpose Premium Flour
68g sugar
115g butter (softened)
1 yolk
3g salt

Apply filling:
3 apples (peeled, thinly sliced)
Half lemon (juiced)
Caramel filling:
200g sugar
57g water
85g butter
120g heavy cream
4g salt

Garnish:
reserved caramel sauce

Caramel:
In small sauce pan, add the sugar and half the water. Take a pastry brush and dip into the remaining water, then brush the inside edges of the pot as this will prevent crystallization. Pour in the remaining water, then set to medium-high heat. Bring the mixture to a boil. Overtime,
the bubbles will become slower, and an amber color will start to appear. Once you begin to see a darker amber color, remove from heat immediately. Very carefully add in the cold butter and
heavy cream as it will bubble up. Whisk vigorously into caramel sauce. Allow the caramel to cool in the fridge until it has thickened yet is spreadable.

Crust:
In a stand-up mixing bowl, cream the butter and sugar until fluffy. Add the flour and salt and mix on low until a mealy mixture has formed. Add the egg yolk, and mix on medium until a dough has formed. Press the dough into a fluted tart pan, making sure to press evenly into the
sides. Chill the tart for 1hr. Preheat an oven to 350°F.
Prick the bottom of the tart with a fork, then bake for 17 min. The bottom will still slightly puff up. Take a measuring cup and press down the bottom of the crust as well as the sides. Allow to cool completely before filling.

Apple filling:
Cut the apples in half. Remove the core by cutting the centers out diagonally with a sharp knife.
Thinly slice the apples or use a mandolin, then pour the lemon juice over the apples as this will prevent from browning. Place in a bowl and set aside.
Assembly:
Spread 3⁄4 cup of the caramel sauce into the bottom of the cooled tart shell. Arrange the apple slices evenly across the tart in a pattern of your preference. Bake at 375°F for 10min, and vent the crust edges in foil to prevent burning. Reduce the heat to 350°F, and bake for an additional
35-40min. The filling should have slow caramel bubbles with just a slight jiggle.
Allow to slightly cool. Drizzle some of the remaining caramel sauce, and sprinkle with sea salt flakes. Allow to cool completely before slicing! Enjoy the fall season!