Caramel Apple Tart
1.
Caramel sauce: When the sugar is boiled to slightly yellow, remove from heat, cool down slightly, and add butter;
2.
Caramel sauce: Pour whipped cream heated to about 40°C into 1, add sea salt, reheat until the caramel melts, and stir well.
3.
Caramelized apples: melt the butter in the pot, add diced apples + sugar and fry on high fire (to prevent too much juice, so you must use high fire);
4.
Caramel apple: add some lemon juice, add caramel sauce;
5.
Caramel Apple: Collect the juice, put it into the mold, freeze and harden;
6.
Stir the whole egg + salt evenly, scrape out the vanilla seeds and mix with the sugar;
7.
Warm the butter to soft, mix it with vanilla sugar, stir gently, add whole egg + salt in portions and mix well, after all is added, add almond PTP while stirring, and stir until the surface is smooth and soft;
8.
Add the low-flour 1 in batches, stir gently, and then put the flour 2 in all at once and stir evenly (no flour particles);
9.
Spread the plastic wrap on the tabletop, pour out the mixed almond dough, wrap it in the plastic wrap, flatten and widen it, and refrigerate for more than 30 minutes;
10.
Take out the refrigerated dough and roll it into a 3~4mm thick dough with a rolling pin;
11.
Use a biscuit cutter to press into a round cake with a diameter of 9cm, place it on a baking tray, put it in the oven at 155°C, and bake for 10 minutes (different ovens have different times)
12.
Assembly: demould the frozen caramel apples, brush a layer of home-made caramel, freeze, and then brush a layer of mirror pectin;
13.
Mix a small amount of whipped cream and caramel sauce, squeeze flowers on top of 12, and decorate it. The appearance is beautiful, and the most important thing is delicious.
Tips:
1. When cooking caramel, you can leave the fire when it starts to appear yellow. Use the residual temperature to make the sugar continue to caramelize. When adding warm whipped cream, be careful, keep the temperature high and pay attention to safety;
2. To make caramel cream for decoration, the amount of caramel added can be free of strict requirements and personally;
3. Almond TPT is a mixture of half powdered sugar and half almond powder
Buy on JD
Buy on Amazon
