This is another recipe from my cookbook which we used to make our second food film, a collaboration with Grinder Films – a production company I shoot a lot of TV commercials with, and Simon Barnes. It is also one of my favourite recipes. The flavour combination of apple and salted caramel, my two favourites, is absolutely sublime. Any leftover caramel can be spooned over ice cream or just eaten straight out of the jar.
We made this film in July along with one about how to make my butternut tagliatelle with crispy bacon and mushrooms. And all I have to say about both these recipes is just do it. Find an opportunity and make them. They are delicious.
In the film you will see how beautifully well the Revol porcelain pot works when making the salted caramel. The mind boggles that something so beautiful can work so exceptionally well on all cooking surfaces. Available at Entrepo stores in South Africa.
This recipe is taken from my cookbook: Drizzle and Dip. Published 2012
- For the pastry
- ¾ cups (120g) cake flour + extra for dusting
- ¾ cup (120g) wholewheat flour
- a pinch salt
- 170g butter, cut into small cubes
- 1/3 cup ice-cold water
- For the filling
- 3 apples, cored and sliced into thin wedges
- 4T brown sugar
- 1t ground cinnamon
- 2T melted butter
- For the salted caramel
- 200g sugar
- 80g butter, cut into small cubes
- ½ cup cream
- a pinch sea salt flakes
- Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs.
- Add the water and pulse until the dough just comes together (do not overmix). Divide the dough into four equal portions and roll out into rough circles on a floured surface. (Using a chilled bottle of water or wine for rolling is useful, as it keeps the pastry cool.)
- Place the pastry rounds on a baking tray lined with baking paper.
- Toss the apple slices with the sugar and cinnamon and arrange them in a fan in the centre of each pastry round, leaving a little space around the edge of each pie. Fold the edges of the pastry
- inwards. Brush the upturned edges of each one with melted butter.
- Chill in the fridge while you preheat the oven to 200C.
- Bake for 45 minutes, loosely covering the tarts with foil about 20 minutes into the baking time to prevent overbrowning.
- dissolve the sugar in a heavy-based pot. (Be extremely cautious here, as molten sugar
- can burn you if it comes in contact with your skin.)
- As soon as the sugar has dissolved, remove it from the heat.
- Add the butter in parts while whisking continuously.
- Return the pot to the heat and add the cream, still whisking vigorously.
- When the sauce is smooth and well-combined, remove it from the heat, add a pinch of salt and stir to dissolve. Allow it to cool completely, then stir in another sprinkle of salt but do not let it dissolve – the crunchiness adds texture.Taste it and add more salt if desired.
- To serve, drizzle the salted caramel over the warm apple tarts.
Leftover salted caramel can be stored in sterilised jars for weeks.
Here is the image of the recipe I took for my book:
I look forward to connecting with you again in the future.
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