|Apple caramel and almond tart|
Almond Tart Base
1 cup almond flour
1 cup crushed blanched almond powder
¾ cup sugar
Pinch of salt
1/3rd cup salted butter
2 egg yolks
1 tsp vanilla
In a food processor add the dry ingredients, almond flour, almond powder, salt, sugar. With the machine on, add the cut pieces of butter through the funnel top. Once the pastry looks like crumbles add the egg yolk and vanilla. Allow to just bind together and stop. Remove on to a 9 inch/27cm fluted loose bottom tart pan, which has been lined with parchment. Bake in a preheated oven at 350 F/ 180 C degrees for 18-20 minutes.
Keep aside and cool; It will harden as it cools down.
Prepare the caramel
In a pan, on a medium high flame melt
1 1/4 cup sugar
Swirl over the heat until beautifully amber coloured.
Remove from the fire and add 1 cup of cream over the caramel; This will splatter so be careful.
Add 1/4 tsp sea salt
1 tbsp of Tahitian Vanilla
Optional 2 tbsp Rum
Pour over the prepared almond base while warm and soft. While it does not have to be hard, allow it to set before adding the apples. It will set as it cools down.
Caramelise 2 apples.
Peel and slice 2 apples.
In a pan melt 50gm/2oz salted butter until hot and bubbly, add to this 1 tbsp brown sugar
allow it all to melt stirring it from time to time and add the sliced apple. Add a generous squeeze of lemon juice all over. Toss it around till the apples are slightly cooked and have a nice caramel colour on them. Keep them aside until ready to arrange over the prepared tart. Serve immediately.
As you prepare each step the other will cool and be ready to assemble.
While you may prepare the base before hand and keep covered for a day, it is impossible to prepare the caramel and the apples ahead of time.
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