What equipment do I need to make caramel apple tart? Apples: I would recommend using a tart apple such as Braeburn, rather than a sweet one such as Gala, when making this tart.You can, of course, make your own too if you prefer, but I love the convenience of tinned caramel. Caramel: I use a tin of caramel when making this tart, just for ease.You want to keep the whole mixture as cold as possible throughout the whole process of making pastry. Ice cold water: make sure to use cold water when making pastry.Eggs: yolks in the pastry add richness and flavour.Make sure the butter is cold when making the shortcrust pastry. Butter: I use unsalted butter to make the pastry for my caramel apple tart.Icing/Powdered Sugar: for sweetening the shortcrust pastry.Flour: I use plain flour for my pastry in this tart as it I do not want any rise in it.And putting them into a wonderful short pastry shell? Just heavenly! Serve on its own, or with some pouring cream or vanilla ice cream for a truly wonderful and indulgent treat! What ingredients do I need to make a caramel apple tart? I love pairing tart apples with sweet caramel during this time of year. Whether in a cake, a cupcake, a pie or even simply as caramel apples, there is no denying its truly a match made in heaven! My caramel apple tart combines beautiful buttery pastry, smooth caramel and tart apples in a stunningly striking bake! This apple rose tart may take a little effort to put together, but requires just a few ingredients and is sure to wow anyone who gets to indulge in and enjoy it! A seasonal favouriteĪutumn is the season for apples, and caramel is just such a wonderful pairing with it, in all its forms. If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. You can freeze the second one for another day and make my easy Chicken Pot Pie recipe or a yummy Deli Roll, perfect for football Sundays, the men in your life will love!! The tart will still taste amazing! My favorite puff pastry to use is from Pepperidge Farm from FreshDirect. You can absolutely skip the apricot or orange jelly if you don’t have any at home and don’t want to spend the money, especially if you don’t like that flavor of jelly and won’t be using it again. Using a pastry brush, brush the apples with the jelly.īrush the edges of the pastry with milk or egg wash and sprinkle with more sugar.īake for about 40 minutes or until golden brown and puffed! If you have and want to use the jelly, melt some orange or apricot jelly in the microwave at 30 second intervals, until it becomes a little liquidy. Lay the apple slices in columns to fill the pastry or do it in a pile, either way it’s delicious! If you don’t want to roll it out you can just press the seems together and flatter the dough with your fingertips.įold the edges of the puff pastry over 1/4 of an inch around the edges and use a fork or finger to pinch the dough to form a small crust. Using a rolling pin (or clean wine bottle) roll it out into a square or rectangle. Unfold the puff pastry (save the other puff pastry sheet for another baking sesh or you can just double the recipe) and place it on a lightly floured surface or on a parchment-lined sheet tray. Let it sit on the counter while you prepare the puff pastry. I promise any way you make it you will love it, and so will your family or guests!Ĥ small apples (any variety), peeled & sliced thinĪpple or pumpkin pie spice, or just cinnamon (use what you have)Ģ tablepsoons of flour (you can also use corn starch or arrowroot)Ģ-3 tablespoons apricot or orange jelly, for brushing apples (optional)Īny kind of milk or egg wash, for brushing edges of the pastryĬombine first 5 ingredients in a bowl and mix to combine. If you are seeing this and it’s not apple season, give these fruits a try: plums, peaches or nectarines, apricots, figs, or pears! This recipe is versatile and can actually be made with other thinly sliced fruits too. For me it’s all about the puff pastry and the ice cream, of course! Feel free to make your apple slices thicker if you like that. This tart has a nice thin layer of apple slices, which I can handle. It’s like getting a warm hug on a cool autumn day, both comforting and delicious.Īnother reason I love making this tart (and also why I love my Safta’s Apple Cake) is that I do not really care for cooked apples. I love to serve this tart right out of the oven with a scoop of ice cream on top. Not only is this a great dessert to serve at your holiday, it’s also a great breakfast option with a nice hot cup of coffee or tea. This is one of the best & easiest desserts to make this Fall! After all, September is apple season! It’s perfect for the Jewish new year, Rosh Hashanah and if you use a non-dairy puff pastry it’s completely kosher & parve!
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