Caramelized Apple Tarte Fine
French desserts are typically thought of as fiendishly fussy and precise. However, as we round out our first set of easy dishes, I present to you this easy and classic staple found in many French bistros: the caramelized apple tarte fine.
- Store bought puff pastry (thawed)
- 2-3 fuji apples sliced paper thin (or any sweet variety of your choice)
- 1 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 1 tsp of salt
- Turbinado sugar / raw sugar (if not handy, brown sugar cut with some white sugar is fine)
- Superfine sugar for finishing
- Preheat oven to 400°F (or however specified by the package).
- Lay out the thawed puff pastry and trace a dinner plate to cut out a circle (I usually go for around 12").
- Prick the base of the puff pastry repeatedly with a fork so that when baking, a dense rich crust is formed.
- Chill in the fridge until ready for use.
- Blind bake the puff pastry disk in the oven for 5-8 minutes, until a pale golden color forms.
- Turn the oven up to 500°F (or broil).
- Lay out the apple slices in a spiraling floral form on top of the puff pastry. Sprinkle the grated cinnamon, nutmeg, and salt on top.
- Finally, generously cover the surface with the sugar. Your goal is to get a crème brûlée effect on the apples.
- Pop the tart on the top rack into the scorching hot oven for 5-6 minutes, carefully watching so that you ensure it does not burn.
- Once desired glisten and color is reached remove from oven.
- Sprinkle with some superfine sugar to finish for a beauitful glisten.
- Leave to cool slightly.
- Upon serving, pair with a side of good vanilla ice cream.