Salted caramel tarte tartin
- October 2012
- Serves 8
- Takes 10 min to make, 40 min to cook, plus cooling
This combination of salted caramel and apples makes a divine tarte tartin recipe – ideal at the end of an autumnal dinner party. If you’re a fan of the flavour combo, try our apple caramel layer cake too.
- 16.1g (8.4g saturated)
- 56.8g (42.6g sugars)
Don’t be afraid to cook the caramel to a lusciously dark stage with this recipe – too light and it won’t have that essential stickiness. You’re looking for a rich, reddy brown, almost mahogany colour. Having said that, you need to watch the caramel closely, because it turns quickly and can easily burn. If it does this, the caramel will taste bitter. As the colour starts to turn dark golden, gently swirl the pan (don’t stir – and take care because hot sugar is very, very hot). If you think for one moment it’s going too far, dip the base of the pan in cold water to halt the cooking process (have a sinkful at the ready!).
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