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.
(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)
- 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: