View from Above

Apple Tarts with Caramel Sauce

 

 

These tarts are wonderfully simple and superbly satisfying. Generally I am not a huge fan of apples, I tend to find them rather boring. Whatever the forbidden fruit may have been I am quite certain it was not the apple, I am more inclined to think it was an avo, however I must say that an apple does make for a great tart. Once an apple is cooked it goes from being tolerable to delectable. Whether you are talking apple sauce or apple tarte tatin the apple is simply marvellous when cooked. In other words, I find apples acceptable when raw; yet delicious when cooked.

 

 

 

On another note, I decided to have a little fun with the photos. I thought it when be a fun, slightly surreal idea to have  my hand in three seating positions. I also raised the sharpness levels in Photoshop to give it an old dinner-poster-ad look — hence the sugar cubes and old crockery.

 

 

 

Apple Tarts with Caramel Sauce

 

1 roll all-butter puff pastry

3-4 apples, peeled, cored and cut into thin wedges

2 tablespoons butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

1 egg, beaten

 

Preheat your oven to 180 degrees

 

Thinly roll out your pastry on a dusted surface (try to roll it to the thickness of a R5 coin). Then cut out 6-5 rounds (roughly15cm in diameter) – I used a small soup bowl inverted to trace around. With a sharp knife lightly draw/score a 1cm border on the edge of each round – make sure not to go through the pastry, all you want to do is make an indented border.

 

Inside the border lay the apple slices in a spiral formation. Brush the apples with the melted butter, and sprinkle with brown sugar and cinnamon.

 

Brush the edges with the beaten egg and place in the oven for 15-20 mins or until the pastry is lightly browned.

 

 

 

Caramel Sauce


1/2 cup sugar
1/4 cup cream
2 tablespoons salted butter

Over a medium-high heat, melt the sugar. Once it has melted, allow it to cook until it turns a lovely copper colour, about 2 minutes (make sure not to let it colour too dark). Remove from the heat and stir in the butter, once the butter has melted add the cream. Return to the heat, and, stirring constantly, cook for a further minute or two.

 

Once the apple tarts are ready, remove them from the oven and brush with the caramel sauce. Garnish your tarts with toasted chopped pecan nuts, and serve with whipped cream. 

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