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Ingredients
Serves 4
- 1 roll puff pastry
- 2 Annurca apples
- sliced almonds
- unrefined cane sugar
For the salted caramel
- 125 ml fresh cream
- 25 g butter
- 115 g caster sugar
- 60 ml water
- 1/2 tsp “fleur de sel” sea salt
Preparation
Prepare the caramel: pour the butter and cream into a small saucepan and bring to the boil over a medium heat. Remove from the heat and leave to cool. Place the sugar and water together in another small saucepan and cook over a low heat, stirring until the sugar has dissolved. Boil for around 10-12 minutes or until it has reached a temperature of 150°C and the caramel has turned a dark amber colour. Remove from the heat and immediately add the salt and the cream and butter mix all at once.
Mix quickly with a whisk and place back over a medium heat for about another 2 minutes, stirring, until the consistency is that of a creamy sauce. Remove from the heat and leave to cool completely, stirring from time to time. Unroll the puff pastry and cut out lots of little discs using a pastry cutter with a 6-cm diameter. Position on a baking tray lined with baking paper and prick with a fork.
Wash the apples and thinly slice with a mandoline, then arrange in layers on top of the pastry discs, leaving a gap of about 1/2 cm around the edges. Sprinkle with the sugar and top with the almonds. Bake for about 12 minutes at 190°C until the pastry is golden and puffy. Remove from the oven, allow the tartlets to cool and drizzle with the caramel.
