- Prep
- 30 min
- Cook
- 35 min
- Total time
- 65 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 360 kcal
Quick summary
“Elegant individual tarts with shortcrust pastry enriched with almond flour and thin slices of Lemonade apple. The dish is crowned by homemade salted caramel sauce and toasted sliced almonds in the oven.”
What you need to know
- The inclusion of ground almonds in the batter provides a crumbly, buttery, crispy texture that doesn't get soggy with the apples.
- The acidic and sweet balance of the Lemonade apple maintains the firm consistency of the thin slices after oven time.
- The caramel cooked with brown sugar and fleur de sel provides a striking contrast with the floral notes of vanilla and cinnamon.
Ingredients
Main
- large Lemonade Apples
- cup (113g) Unsalted butter
- cup Brown sugar
- cup Fresh cream
- teaspoon Flaky sea salt
- cups All-purpose flour
- cup Sliced almonds
- cup Açúcar cristal
- unit Egg yolk
- tablespoons Ice water
- teaspoon Ground cinnamon
- teaspoon Vanilla extract
Instructions
Principal
- For the crunchy dough: In simple terms, mix the flour, sliced almonds (reserving 2 tablespoons for the top), and crystal sugar in a large bowl. Add 1/4 cup of cold cubed butter and work it with your fingertips until you get coarse crumbs. The short answer is: integrate the butter for a perfect texture.
- In a small bowl, whisk the egg yolk with the cold water and vanilla extract. Add this mixture to the farofa, stirring until a homogeneous mass forms. The secret of this recipe is not to overwork the dough; wrap it in plastic wrap and refrigerate for 30 minutes.
- While the dough cools, prepare the salted caramel: In a small saucepan, melt 1/4 cup of butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until it boils. Reduce the heat and cook for 3 minutes, then remove from the heat and add the sea salt. The most important tip is: do not stop stirring to avoid burning.
- Preaqueça o forno a 180°C (350°F). Peel, core, and cut the Lemonade apples into thin slices. In a bowl, mix the apples with the ground cinnamon. The most common mistake is cutting the apples too thick, which prevents them from cooking evenly.
- Remove the dough from the refrigerator and divide it into 6 equal portions. Roll out each portion into a disk and line individual tartlet molds (if using). If you prefer a rustic version, shape a 'nest' directly on a baking sheet lined with parchment paper. The professional technique is: use parchment paper to prevent sticking and facilitate transfer.
- Arrange the apple slices on each dough base, forming a circle or spiral. Drizzle generously with the prepared salted caramel, leaving some to serve. Sprinkle the reserved sliced almonds over the apples.
- Bake in a preheated oven for 30-35 minutes, or until the apples are soft and the crust is golden and crispy. Monitor so that the edges do not darken too quickly. Let the tartlets cool slightly before unmolding and serving.
- Serve the tartlets warm, accompanied by a scoop of vanilla ice cream or whipped cream. Calculate approximately 380 calories per serving. Keep the tartlets at room temperature for up to 2 days or refrigerated for up to 4 days, reheating slightly before serving to restore the crispness of the crust.
- For a healthier version, reduce the sugar in the caramel and use even more acidic apples. For an economical option, substitute the almonds with rolled oats in the dough. For a vegan variation, use plant-based butter and cream.
- Cooking is an act of love, sharing, and transformation. Each ingredient tells a story, and the chef is your storyteller.
Chef's tips
- Use a vegetable slicer (mandoline) to cut the apples into ultra-thin and uniform 1-millimeter slices.
- Pre-bake the tartlet shells for 8 minutes if you prefer an even crispier and crunchier base at the bottom.
- Boil the salted caramel until it coats the back of the spoon and drizzle warm over the apples fresh out of the hot oven.
Variations
- Rustic galette version: open the dough in free circles on parchment paper and fold the edges over the apples.
- Version with extra spices: add a pinch of nutmeg and grated ginger to the cinnamon sprinkled on the fruits.
- Version with cheese: sprinkle finely grated Parmesan cheese over the dough before arranging the apples for a salty contrast.
Substitutions
- Lemonade apples can be replaced by firm Fuji apples, ripe Gala apples, or tart Granny Smith apples.
- The heavy cream in the caramel can be replaced by pasteurized culinary cream or canned table cream with whey.
- The almond flour can be replaced by walnuts finely ground in the processor or extra wheat flour.
How to store
Keep the tartlets in a closed container in the refrigerator for up to 3 days. To reheat while restoring the crunchiness of the buttery dough, take to a preheated oven at 170°C for 8 minutes, avoiding the use of a microwave oven.
Can it be frozen?
Unbaked dough shells shaped in molds freeze for up to 2 months. Already baked apple tartlets do not tolerate freezing well, as the fruits release water and soften the broken puff pastry in the thawing process.
What to serve with
Serve with a scoop of artisanal vanilla ice cream, fresh unsweetened whipped cream, filtered coffee, or chamomile tea.
Frequently asked questions
Why does salted caramel take fleur de sel instead of refined salt?
Fleur de sel dissolves more slowly, providing small crunchy salty points that contrast with the sugar.
What characterizes the Lemonade apple variety in this recipe?
It is an apple with a crunchy and juicy flesh that blends the sweetness of table varieties with mild effervescent citrus acidity.
How to prevent apple slices from darkening during cutting?
Spray fresh lemon juice with a spoonful of water over the cut sheets while opening the dough discs.
Can I bake in a single large round pie dish?
Yes, use a 24 cm fluted pan with a removable bottom, increasing the total oven time to 40 to 45 minutes.
