Salted Caramel Apple Tart

Salted Caramel Apple Tart

Recipes by René Mathieu
Share it

This is the season for local apples, it’s apples that we simply pick up and eat directly. High in fibre, just how sweet an apple tastes will depend on the variety. Apples are a perfect snack for when we feel peckish, we can cook them to produce an accompaniment, and they can also take pride of place in patisserie: what could be more delicious than an apple tart, apple turnover or apple doughnut?


For the caramel
g icing sugar
ml single cream
g salted butter
For the tart
g puff pastry
local apples
g salted butter
Icing sugar
tablespoons fresh hazelnuts

For the caramel: Pour the icing sugar into a pan, cover with water and heat until the sugar starts to slightly caramelise. Deglaze with the cream and stir well using a whisk. Remove the pan from the heat and add the salted butter cut into small pieces.

For the tart: Roll out the puff pastry so it is 3 mm thick and bake in the oven between two baking sheets for 35 minutes. Peel and slice the apples. Set your oven to “Grill” mode and glaze the baked pastry base on both sides with the icing sugar. Arrange the sliced apple on top and then glaze the tart with the butter and icing sugar. Using a spoon, pour the salted caramel between each apple. Sprinkle the crushed hazelnuts over the tart and serve.

Share it

Nos autres recettes

Hot Mulled Cider

Carrot, Hogweed and Blood Orange Flavoured Water

Potatoes with pear and truffle, with a sherry and truffle cream

Roast carrots with fir and chestnuts, honey and citrus fruits jus