This tart is a classic tarte fine aux pommes with the addition of a dark caramel sauce. It is not as sweet as my butterscotch tart for the sugar in this recipe is burnt before any cream is added.
There is always a danger of becoming cocky with simple dishes such as this. I once made it as part of a demonstration to a large theatre with fellow chef Alastair Little. I didn’t notice until too late that the oven, though brightly lit, had never been switched on. Alastair blustered while I grilled the tart so that it would at least look edible, but I’m sure we fooled nobody.
To make the pastry, place
Place the flour and salt in a large bowl. Mix in the vinegar, melted butter and
To complete the apple tarts, roll out the finished pastry as thinly as possible into four flat discs and prick them all over with a fork.
Heat the oven to 200°C (400°F/Gas 6). Peel, core and slice the apples, then spread them across the top of the pastry discs. Dot with the butter and sprinkle with sugar.
Place the apple tarts on a baking sheet and cook in the oven until crisp – this will take 15 to 20 minutes.
To make the sauce, heat the sugar until it starts to caramelize, then stir in the butter. When the colour deepens to a nutty brown, let the mixture cool for a few seconds, then add the cream and bring to the boil.
Pour the caramel sauce around the hot apple tarts, dust with icing sugar and serve. A scoop of vanilla or cinnamon ice cream can be a welcome addition at this stage too.
© 2000 Shaun Hill. All rights reserved.