Indulge yourself and your loved ones with an unusual delicacy from France. The basis of the dessert is juicy apples, baked between layers of delicious caramel. Tea glaze adds spicy notes to the exquisite dessert. Do not want to follow the classic recipe? Create your own tart - with pears, plums, mangoes, peaches or apricots.
- Butter not less than 82, 5 - 45 g
- Sugar - 200 g + 40 g
- Six seven
- Shortbread, tea, vanilla pod
- First, cook the caramel in a "dry" way: pour sugar on the bottom of a small saucepan (preferably brown - it will add a special flavor to the dessert) so that it closes the bottom of the dishes. The layer should not exceed two millimeters. On medium heat, heat the sugar (200 g), not stirring and falling asleep melting areas with new portions. You can lightly shake the sauté pan during heating. The resulting caramel should be homogeneous, bright brown and fairly viscous
- Add the butter to the syrup and start stirring the mixture until it becomes homogeneous. Caramel pour on oiled parchment or silicone mat in a thin layer, wait for the hardening and break into small pieces. Caramel pieces chop the blender or rolling pin into small crumbs
- Peel apples from the peel, take out the cores and slice thin slices. Try to work faster so that the flesh does not start to get dark
- Sprinkle the bottom of the prepared form for baking with caramel chips. Lay two layers of apple slices overlap tightly on each other. Then sprinkle the layers with caramel powder. Repeat the layers until the ingredients run out.
- Cover the tart with foil or parchment and put oppression on top - so the layers will firmly connect. Send the dish to the oven, heated to 160 degrees. Bake for several hours until ready: apples should become translucent and soft (check with a skewer or fork). Remove the cake from the oven and cool
- To make the glaze make a serving of caramel from 40 g of sugar. Brew a cup of strong black tea (150 g). Take the seeds out of the vanilla pod. Add vanilla seeds to caramel, pour in tea infusion and cook the caramel over medium heat until viscous consistency
- Roll out a layer of short dough, cut out the workpiece by the diameter of the tart. Bake the dough until it is ready - until it is browned
- Cover the apples with a sandy billet and turn it over so that the dough becomes the base of the tart. Lubricate the dessert with tea glaze, before serving, decorate with an ice cream ball and vanilla pod