Salted Butter Caramel Apple Tart
A thin apple pie very easy to make, with a delicious salted butter caramel sauce...
Quantity: 6 people
Ingredients:
- 1 puff pastry round or rectangular
- 4/5 apples which stand up to cooking: Elstar, Pink Lady, Golden...
Salted butter caramel coulis
- 200 g Granulated sugar
- 1 cs water
- 80 g Half-salt butter
- 180 g whole liquid cream 30% mg
- Fleur de sel
Preparation:
Salted butter caramel coulis
- In a saucepan, melt the powdered sugar and water over medium heat. Separately, heat the liquid cream in the microwave then pour it over the caramel obtained. The caramel will harden but you have to keep mixing, it will melt.
- Finish by adding the diced butter and two pinches of fleur de sel. Continue to mix until you get a smooth coulis.
Assembling the pie
- Preheat the oven to 200 ° traditional heat.
- Unroll the puff pastry on a baking sheet with parchment paper. Mark the dough with a knife 1cm from the edge (without cutting entirely). Prick the dough with a fork.
- Peel, core and slice the apples fairly thinly (2/3mm). Arrange the slices on the dough, line by line.
- With a pastry brush, generously coat the apples with the salted butter caramel coulis. It should still be liquid. If not, reheat it for a few seconds in the microwave.
- Bake for around 30 minutes. If necessary at the end of cooking, add 2 minutes under the grill so that it is golden brown.
- Remove from oven, add salted butter caramel coulis with a teaspoon, making zig-zags on top of the pie. Serve warm or cold.
- NB: if you have any salted butter caramel left, keep it in a small closed jar in the refrigerator. It keeps for several weeks (perfect on crêpes, pancakes, etc.)
Notes:
*If you don't want to make your caramel coulis yourself, you can find some on the market. Prefer the shortest list of ingredients, it will be better.
*This fine tart can be kept at room temperature for around 3-4 days, ideally in an airtight bell jar.
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