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Fine tarte aux pommes et sa crème caramel

Serves : 6 people
Preparation : 20 minutes
Cooking : 20 minutes

Ingredients

Instructions

  • Making the crème caramel
    • Open the container of liquid crème fraîche and keep it within reach.
      Pour the sugar into a saucepan and moisten it with the amount of water listed in the ingredients (about one-third of the sugar’s weight).
      Be careful not to stir the sugar so that the sides of the saucepan remain clean. Otherwise, the caramel will tend to burn and harden.

      The Chef’s Tip
      You can add a few drops of lemon juice to further prevent the caramel from hardening.

    • Heat the syrup and make a brown caramel: let the syrup boil, and when it starts to brown around the edges, gently swirl the pan so that the color spreads evenly across the surface of the syrup.
      The Chef’s Tip
      Never use a spoon or spatula to stir; instead, use only the motion you create by swirling the pan with the handle.
      The video will walk you through the cooking steps step-by-step and explain the precautions to take to ensure your caramel cream turns out perfectly.

    • Once the caramel has turned a beautiful golden color, add the cream to stop the caramel from burning, and lower the heat.
      Stir with a whisk or spatula.
      The Chef’s Tip
      At this point, the caramel may start to "clump," meaning it will stick to the bottom of the pan and around the spoon. Do not turn up the heat; it will melt slowly if you keep the heat low.

    • Once all the caramel has melted into the cream, turn off the heat.
    • Add the amounts of butter and salt listed in the ingredients for the crème caramel.
      Stir until the butter melts, then let it cool.
  • Preparing the tartlets
    • Peel the apples and remove the core and seeds without cutting them in half, using a paring knife.
      Slice them into thin strips using a mandoline, cutting the apple from top to bottom.
    • Roll out the dough and cut it into circles or other shapes using cookie cutters.
      Place the cut-outs on a baking mat or parchment paper.
    • Preheat your oven to 200°C (conventional heat, not convection).
      Arrange the apples on top of the pastry.
      The Chef’s Tip
      For the best presentation, align the round or straight edge of the apples with the edge of the pastry (depending on whether it’s round or square). The pastry should be completely hidden beneath the apples.

    • Sprinkle sugar over the tarts using a sugar shaker or a fine-mesh strainer, and top with a few slivers of butter.
    • Bake in a preheated oven for 20 minutes.
    • Once the tarts are baked, serve them warm or cold, accompanied by the caramel sauce.
      The Chef’s Tip
      For presentation, you can spread a thin layer of caramel sauce on a plate and place the tart on top.
      You can also use yogurt cups or other pretty small glasses to serve the caramel sauce to each of your guests, as an accompaniment to the tart.