Caramelised Apple Tart

Rum, vanilla and cinnamon caramalised apple tart.  This is a very sweet tart that has kind of gone under the radar and I wanted to try it out.  You can reduce the sugar if you like but you need enough caramel in order to cook the apples. 

INGREDIENTS  

(I have toned down the sugar a bit) 

• 150 grams / 5.3 oz of granulated sugar 
• 2 or 3 tablespoons of water 
• Juice of half a small lemon 

• 1 kg /2.2 pounds apples peeled and halved (golden delicious or granny smith) 
• 25 – 30 ml / 1 fluid oz rum (white or brown) 
• 1 small teaspoon of cinnamon powder 
• 1 vanilla bean, seeds scraped (or 2 teaspoons of vanilla essence) 
• 1 roll of puff pastry (pre made from the shop) 

INSTRUCTIONS 

• Peel, core and halve the apples and reserve them covered in a bowl with acidulated water 
• Line a 24 centimeter 9 to 9.5 inches. line the tart dish with the puff pastry, pierce the base with a fork a number of times and place in a refrigerator. 
• Preheat a fan forced oven to 180C (356F) 

• Create the caramel by heating the sugar and water on a medium heat in a high edged frying pan until it starts to colour. 
• Reduce the heat to low and place the drained apples into the pan followed by the vanilla seeds and pods, the cinnamon and the rum. 
• Raise the heat to medium and cook, stirring regularly to incorporate all the ingredients for 10-15 minutes until the apples are softened and the caramel is gooey. 
• Place the inverted apple halves on the base of the tart and pour the remainder of the caramel over them (after removing he vanilla pods) 
• Place the dish in the oven and cook for 35-40 minutes 

• Remove the tart from the dish as quickly as possible to prevent it sticking and then serve. 

Caramelised apple tart recipe in video:

Stephane