![]() Prick the bottom of the pastry shell with a fork (this stops the bases puffing up and rising a lot when baking). Using a sharp knife, trim off the excess pastry, gathering the offcuts and rewrapping them to store for another baking project. Carefully lift the pastry and place it in the tin, pushing it into the corners and fluted edges. Dust a work surface with a little flour and roll out the pastry rectangle until an inch or so larger all round than the base of the pastry tin. First, preheat the oven to 180C/350F whilst preparing the pastry for baking. Step 3: Once the dough has chilled, it is time to line the tart tin. At this point, you can freeze the dough for another day, if desired. Shape the pastry into a long rectangle, wrap tightly in cling film and pop in the fridge to chill for at least 30 minutes. Squeeze it to bring together, try to avoid kneading and working it too much or the pastry will end up being tough. Step 2: Tip out the dough onto a clean work surface and gather it together. Add in the ice water a little at a time until the pastry dough comes together in clumps. Tip in the egg yolks and blend again until just combined. Ensure no large chunks of unblended butter remain or it will speckle the pastry when rolled out. Add in the cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Step 1: In a food processor or a large mixing bowl, mix together the flour and sugar. However if, like me, you want to make your own pastry, keep reading! If you have bought pre-made pastry dough, you will need to roll it out, line the tin and bake according to package instructions. If you have chosen to use ready made shop bought pastry, skip this stage completely. You can, if you wish, buy ready made shortcrust pastry from the store, but homemade is always better in my opinion! Once the shortcrust pastry shell has been baked, fill it with caramel (tinned or homemade), top with apple roses and bake until the apples are soft and delicious. How to make apple caramel tartsįirst, you will need to make and bake the pastry shell. Mandoline slicer *: a useful tool to help slice the apples into beautiful thin slices, helping make it easier to roll them into beautiful apple roses.Apple corer*: used to remove the core of the apples before slicing them for the apple rose tart.Rectangular tart tin*: to make the caramel apple tart in.If you do not have a rolling pin, get creative! A tall glass or even a wine bottle works well too! Rolling pin* : for rolling out the pastry.Sieve*: useful to remove lumps from the dry ingredients before blending everything together when making pastry.It is a small baking investment, but worth it for the consistency and accuracy of measuring ingredients out. Measuring spoons*: for smaller quantities of measurement such as tablespoons (tbsp) or teaspoons (tsp).However, I do provide volume (cup) measurements too if this is your preference when baking. Digital kitchen scales*: weighing out ingredients when baking rather than measuring by cups is my recommendation always.Food processor*: a brilliantly quick way to make the pastry, and my preferred way for speed and convenience. ![]() What equipment do I need to make caramel apple tart? Apples: I would recommend using a tart apple such as Braeburn, rather than a sweet one such as Gala, when making this tart.You can, of course, make your own too if you prefer, but I love the convenience of tinned caramel. Caramel: I use a tin of caramel when making this tart, just for ease.You want to keep the whole mixture as cold as possible throughout the whole process of making pastry. Ice cold water: make sure to use cold water when making pastry.Eggs: yolks in the pastry add richness and flavour.Make sure the butter is cold when making the shortcrust pastry. Butter: I use unsalted butter to make the pastry for my caramel apple tart.Icing/Powdered Sugar: for sweetening the shortcrust pastry.Flour: I use plain flour for my pastry in this tart as it I do not want any rise in it.And putting them into a wonderful short pastry shell? Just heavenly! Serve on its own, or with some pouring cream or vanilla ice cream for a truly wonderful and indulgent treat! What ingredients do I need to make a caramel apple tart? I love pairing tart apples with sweet caramel during this time of year. Whether in a cake, a cupcake, a pie or even simply as caramel apples, there is no denying its truly a match made in heaven! My caramel apple tart combines beautiful buttery pastry, smooth caramel and tart apples in a stunningly striking bake! This apple rose tart may take a little effort to put together, but requires just a few ingredients and is sure to wow anyone who gets to indulge in and enjoy it! A seasonal favouriteĪutumn is the season for apples, and caramel is just such a wonderful pairing with it, in all its forms.
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