This is one of the recipes I didn’t want to lose when we revamped our food blog. I wrote it about 2 years ago when we had a glut of these amazing Pink Lady apples from an apple tree I had planted about 5 years before. The apples had a wash of bright pink running thickly through the peeled flesh, and were brilliant to eat fresh. But as you can see, they also make great desserts.
I chanced across this stunning recipe, Apple Tarte Fines with Caramel Crisp, in a recent Delicious magazine, and thought it would make a change from the Apple Pies and Tarts that I usually make with a glut of our gorgeous juicy pinky-red apples. It needs quite a lot of apple slices – use a bit more than it states, because the apples sunk down a bit when cooked. It wasn’t too difficult to make, in fact, I’m actually quite proud of my little pies, and they really did taste as good as they looked. I’ve also frozen some.
From our Pink Lady apples to Apple Tartes Fines with Caramel Crisp
I made double the amounts, and after I had brushed the tarts with the apricot glaze and cooled them completely, I froze these tarts in a box. I put a note on the freezer box to remind me of the amounts of sugar and water to make the caramel when I wanted to defrost and serve up the tarts. Defrost for three hours in the fridge before reheating gently for about 10 mins whilst making the caramel crisp. Enjoy - we certainly did. And the Apple Tartes Fines with Caramel Crisp looked exactly as they did in Delicious magazine. Amazing!
- 500g pack Puff Pastry (with Butter is best)
- Plain flour for dusting
- At least 4 crisp Red-skinned medium to large eating apples
- 100g caster sugar, plus extra for sprinkling
- A knob of melted butter
- 1 medium free-range egg, lightly beaten to glaze
- 100g Apricot Jam, gently warmed & passed through sieve, to glaze
- Double cream, lightly whipped
- Good quality Vanilla Ice cream (optional - but we love it)
- Preheat conventional oven to 200C/Fan180C/Gas 6. For AGA place wire shelf on floor of roasting oven.
- Roll out the puff pastry on a lightly floured surface to the thickness of a £1 coin then cut out 6 x 12cm (5 inch) circles. Put on a baking sheet, prick all over with a fork and chill in the fridge for 10 mins.
- Quarter the apples, core and slice very finely (leaving the skin on).
- Bring the pastry circles out of the fridge, brush with the egg glaze, sprinkle evenly with the caster sugar then top with the overlapping layers of the thinly sliced apples (lots of them), leaving a 1 cm (1/2 inch) border around the edge. Brush the apples with melted butter the sprinkle with more sugar. Brush the pastry edge with more egg.
- Bake for approx. 15 mins or until golden.
- Remove from the oven and brush the apples with the apricot glaze. Set aside.
- Gently heat the 100g sugar with 100ml of water in a pan until the sugar has melted. Increase the heat and bubble for about 5 mins until it has thickened and turned a dark golden caramel colour - this can happen suddenly, so watch it carefully. (I always use a good stainless steel pan with a thick base when making caramel, not a non-stick pan, as the sugar gets incredibly hot.)
- Using a teaspoon, thinly drizzle the caramel over the top of the tarts, then leave to set and become crisp (it does this very quickly). If you want to make it special, get 2 forks and play around with the caramel making swirly fun pieces, or go one step further and, using an upturned bowl, make a cage in caramel to top the tarts.
- We love to serve these with either a good Vanilla ice-cream, or with thick cream.