Caramel Red Wine Apple Tart
Hello my darlings bees. What can I say about this little treat with homemade caramel thats? Well for starters, it's fit for any queen and so easy to make.
It’s quite simple, and the gooey buttery results are far superior to anything you can buy at a store. But I would say that, wouldn’t I? Hahaha.
What will I need?
What do I do?
1 First, my darlings, you must pop your butter and sugar in your stand mixer, and set it to medium speed setting (8) until light and fluffy.
2 Now add your egg yolk, milk, salt and vanilla extract, then mix until just combined.
3 Add your flour - half at a time - mixing in-between.
4 Gather you dough into a ball, and half it. Flatten them both into a disc and wrap in them both in cling film, then pop into the fridge to chill for 30 minutes.
5 Once chilled, unwrap your dough then place on a lightly floured surface. Roll the dough into a 12 inch circle, and to a thickness of about 1/8" (you can do this by eye if you wish) using your pie tin as a guide.
6 Press the dough in to your lightly greased 9 inch pie pan. Pass your rolling pin over the top to trim the extra dough. (You can skip this part and simply press your dough into your tins)
7 Fold in any excess dough to make a thick edge. (The thinker the better).
8 Pop into the fridge for 20 minutes. Preheat your oven at 375F, then bake in the bottom half of the oven for 10 minutes, then reduce the heat to 350f for an additional 5 minutes, or until lightly golden. Remove from the oven then let cool completely. (Watch your pinkies when removing from the oven.)
9 Cut your apples in half lengthwise then remove the core. Now thinly slice the apples. pop them in a microwave-safe bowl.
10 Now, my darlings, combine the sugar and the lemon juice, pour over your apples, then pop in the microwave for 1 minute. Repeat as needed until the apples have slightly softened.
11 Cover the bottom of your shortbread tart case with 1-2 tbsp of salted caramel. Places your apple slices around the edge of the tart crust, each slightly touching, leaving a gap in the center.
12 For the centerpiece, start with once slice and continue wrapping them around each other until you have a flower-like bundle. Now place your hard work in the middle of your tart.
13 Pop in the oven for 10-15 minutes at 340F, to help soften the apples more (optional).
What will I need?
What do I do?
1 Pour your wine into a small saucepan and bring to boil over medium heat. Lower the heat, and allow to simmer until wine is reduced to about 3 tablespoon (about 15 minutes). Remove the saucepan form the heat and set aside.
2 In a medium saucepan combine the sugar, corn syrup, salt and 6 tbsp spoons of water. Stir over a low heat until your sugar dissolves, then increase the heat and boil until it turns a nice deep amber colour, and a candy thermometer reads just shy 340f. Once reached remove pan from the heat then, whisk in the cream, butter, and your wine.
3 Pour the caramel into the cool apple-tart shortbread crust, let the tart cool. Finally pop her in the fridge for a couple of hours before serving.
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