Caramel Apple Tart

Overview

During the Chinese New Year, I bought too many apples. Because there were too many fruits, there were a lot of them left, so I made this little pastry. It was small, one bite at a time, but it was still delicious.

Tags

• baking
• afternoon tea
• almond
• apple
• butter
• no. 1 cake flour
• no. 2 cake flour
• sugar
• vanilla pod
• whipping cream
• whole eggs
• caramel sauce
• fine sugar
• sea salt

Ingredients

Steps

1. 1 Caramel sauce: When the sugar turns slightly brown, remove from the heat, cool down slightly, and add butter;

   

2. 2 Caramel sauce: Pour the light cream heated to about 40℃ into 1, add sea salt, reheat until the caramel melts, and stir evenly.

   

3. 3 Caramel apples: Melt the butter in a pan, add diced apples + sugar and fry over high heat (to prevent too much juice from coming out, so you must use high heat);

   

4. 4 Caramel apple: add some lemon juice and caramel sauce;

   

5. 5 Caramel apples: Collect juice, put into mold, freeze to harden;

   

6. 6 Mix the whole eggs + salt evenly, scrape out the vanilla seeds and mix with the sugar;

   

7. 7 Warm the butter until soft, mix with the vanilla sugar, stir gently, add whole eggs + salt in batches and mix well, after all is added, add almond PTP while stirring, stir until the surface is smooth and soft;

   

8. 8 Add flour 1 in batches and mix gently, then add flour 2 all at once and mix evenly (no flour particles);

   

9. 9 Spread plastic wrap on the table, pour out the mixed almond dough, wrap in plastic wrap, flatten and widen, and refrigerate for more than 30 minutes;

   

10. 10 Take out the refrigerated dough and use a rolling pin to roll it into a 3~4mm thick dough;

    

11. 11 Use a biscuit cutter to form a round cake with a diameter of 9cm, place it on a baking sheet, bake in the oven at 155°C for 10 minutes (the time may vary in different ovens)

    

12. 12 Assembly: Unmold the frozen caramel apples, first apply a layer of home-made caramel, freeze it, and then apply a layer of mirror pectin;

    

13. 13 Mix a small amount of light cream and caramel sauce and whip it, pipe flowers on top of 12, and decorate it. It looks beautiful and the most important thing is delicious.