A simple apple tart made with a buttery pastry crust, and a sweet and salty apple and Chambord filling. Finished with a drizzle of rich fleur de sel caramel sauce, and a scoop of vanilla-bean ice cream. iLike!
For the shortcrust pastry:
150g plain stone-ground wholemeal flour
50g rice flour
100g unsalted butter, room temperature, diced
¼ tsp sea salt
1 egg ¬– free range, organic if possible
1 tbsp cold water
For the apple filling and glaze:
3 apples – use any you like, I used granny smiths
¼ cup currents
1 tbsp coconut oil
1 tbsp agave syrup
1½ tsp lemon juice
1 tbsp Chambord
Icing sugar, for dusting
For the salted caramel sauce:
4 tbsp brown sugar
2 tbsp water
2 tbsp heavy cream
¼ tsp sea salt
To make the pastry:
Put the flour, butter and salt into a bowl and rub together delicately with your fingertips until the mixture reaches a sandy texture. Make a well in the centre of the mix and add the egg and water. Using your fingertips, slowly incorporate the egg and water by stirring in small circles. At the last moment when the egg has been absorbed, bring the dough together and press to form a ball.
Turn onto a lightly floured surface and knead gently for 10 or so seconds – make sure you do not overwork the dough at this stage. Wrap in plastic wrap and place in the fridge to rest for 30 minutes.
After resting for 30 minutes take the dough out of the fridge and roll out on a flour surface to a 2-3mm thickness. Divide rolled dough into two.
Lightly grease two small spring-form pans (6 inch) and place the rolled-out dough into each pan. Press the dough onto the base and the inside of the pan. With a fork, prick the bottom of the pastry case and pop into the fridge for 20 minutes to rest.
Preheat oven to 220C
To assemble the tart:
Peel and core the apples and chop into small pieces. In a small bowl add the chopped apples, currents and toss to combine. In a small saucepan, melt the coconut oil and agave, then remove from the heat and mix in the lemon juice and Chambord.
Place the apple and current mix into the tart shells and drizzle the Chambord mixture all over the apple filling. Dust generously with icing sugar and pop into the 220C oven for 10 minutes. Turn the oven down to 200C and bake for another 20 minutes until the pastry is golden.
For the salted caramel sauce, combine sugar and water in a small saucepan over medium heat until sugar has dissolved. Increase the heat to high until it turns golden brown. Slowly whisk in the cream and continue to boil until the sauce thickens.
To serve, top the tarts with a scoop of good quality vanilla-bean ice cream and liberally drizzle with the salted caramel sauce.
Makes 2 6-inch tarts