Individual Salted Caramel Apple Tartlets

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The fascination with salted caramel continues. But for good reason. These are lip smackingly good! Make a double batch because you are going to want another! And if you thought making your own salted caramel was difficult, think again. Simple and quick and dare I say yum, yum, yum!

Makes 6 individual tarts

Apple Filling:

4 Large apples, sliced thinly (I prefer Granny Smith)

2 tbsp castor sugar

Shortcrust Pastry

125 g Plain Flour

55 g Butter

30 ml ice water

pinch of salt

In a food processor pulse the flour and butter until it resembles fine bread crumbs. Add the water and pulse till the dough comes together. Only pulse until the dough comes together taking care not to over mix. Push the dough together and wrap in cling film

Place the dough in the fridge for 30 min before use.

Salted Caramel

1 cups granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
125 ml heavy cream, at room temperature
1/2 tbsp maldon sea salt or any other flaky sea salt

In a heavy bottom sauce pan or pot, place your cup of sugar. Make sure you pot is deep enough as the mixture will boil up as soon as you add the butter and the cream.  Heat you sugar in your pan stirring with a metal spoon until melted. Cook the sugar until it resembles a amber colour. If you have a sugar thermometer heat the sugar till reaches 180° C.

Then add your butter stirring the mixture. Be careful as the mixture will boil up. When the butter is incorporated add your cream and stir till all the cream is incorporated.

Lastly add you sea salt and stir to dissolve the salt.

Keep aside till serving.

Assembly:

Preheat your oven to 180°C. Take your shortcrust pastry out of the fridge and roll out to approximately 4 mm. Cut rounds bigger than the tart tin and carefully lift each pastry disk into the tin. Using your fingers push the pastry into the ridges of the tin.  Place the tins filled with pastry in the fridge for 10 minutes. Once the pastry is cooled cut the overlying pastry off with a sharp knife. This will give you a nice straight edge. Start layering each tin with the apple slices until the whole area is covered.  Sprinkle with castor sugar. Bake in the oven for 15-20 min until golden brown on top and the pastry has turned a golden colour around the edges.

To serve drizzle with salted caramel sauce and sprinkle with icing sugar. Also delicious with vanilla ice cream or cream.

Photography by: YSP

Styling: Simone Kruger