One of the web’s many food bloggers who never fails to grab my attention is Neil. A fellow Aussie and Melbournian, he’s a seasoned cook who makes delights such as infused cherry vodka and mussels in cider as well as writing on a variety of topics from wines and spices to kitchen gadgets and processed foods.
One of the few food blogs on the internet that (till recently) wasn’t accompanied by photographs, his writing never fails to engage my attention and make me think. His highly personal blog also helps to draw his readers in, there’s no way that you can’t become drawn to him as he tells tales of his past and present, and shares the thought-provoking stories of life as an individual, husband and father.
Caramelized Apple Tart Recipe
Though there have been many recipes that Neil has blogged that I have bookmarked to make (both the vodka and mussels are from the top of that list), when he blogged this creamy apple tart recipe I knew that it had to be made immediately – my family are absolutely mad about apples (we go through a 5kg bag of fuji apples about once a fortnight during the season) and any apple-icious dessert usually gets an automatic thumbs up.
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And being in the middle of apple season at the moment, these crunchy, sweet, juicy fruit are at their absolute best and this dish celebrated every aspect of this. The creamy caramel was rich without being too sweet, and paired with the caramelized apples, it made for a delightful dessert that went down marvellously with a dollop of freshly whipped cream.
This is apple tart recipe one of those desserts that I guarantee won’t last till the next morning – if you make this, don’t be surprised to catch various family members cutting themselves “just another morsel”, including yourself 😉
Creamy Apple Tart Recipe Ingredients
Shortcrust Pastry Recipe
- 250 g (9 oz) flour
- 1 egg
- 5 g (3/4 teaspoon salt)
- 10 g (1.5 teaspoons) sugar
- 150 g (5 oz) butter, diced and slightly softened
- 1 tablespoon milk
How to Make Apple Tart Recipe
1. Place the flour, sugar and salt on a work counter, make a well in the centre and put in the egg and butter.
2. Gradually rub in the flour and when everything is almost mixed, add the milk and knead the dough two or three times to combine everything. Try not to work it too much or the dough will shrink back later. Leave to rest in the fridge for an hour.
3. Roll out to fit a 25 cm (10″) flan dish and prick the base with a fork all over. Line with foil, fill with pastry weights or beans and rest in the fridge for thirty minutes.
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4. Bake in a 200 c (400 f) preheated oven for ten minutes, remove the weights and foil and cook for another ten minutes.
Apple Tart Filling
- 5 large golden delicious or Cox’s orange pippin apples
- 50 g butter
- 100 g caster sugar
- 125 ml double cream
- 2 egg yolks
- pinch cinnamon
Peel and core the apples and cut each into eight segments. Heat the butter and 75 g sugar in a large pot, add the apples and slowly cook until the apples are half done and remove them.
Boil down the remaining juices until a caramel forms, then carefully add the cream and remaining sugar, be careful it will splatter. When combined and somewhat cooled whisk in the egg yolks and cinnamon. Arrange the apples neatly in the tart case and pour over the caramel. Bake in the oven for 35 minutes.