Ingredients
Crust
Caramel
Instructions
Step 1
Making the Caramel
Step 2
Preparing the Crust
Step 3
Assembling the Tart
Servings
Equipment
Choosing a heavy-bottomed saucepan can help distribute heat evenly, preventing hot spots and potential burning when making caramel.
Ensure the bowl is large enough to safely heat the cream and butter mixture without overflowing.
A efficient way to aerate your flour and ensure a smooth, lump-free dough for the crust.
A 21 cm (8-inch) tart pan with a removable bottom works best for easy release and a perfect presentation.
Used to prick the tart crust to prevent bubbling during baking.
Variations
Swap out the all-purpose flour for a gluten-free flour blend. Make sure your butter and other ingredients are certified gluten-free to avoid any cross-contamination. The rest of the recipe remains the same. Vegan Variation: 🌱
Replace the butter in both the crust and caramel with a plant-based butter alternative. Substitute the heavy cream with coconut cream or a similar thick non-dairy cream. For the crust, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk. These swaps ensure your tart stays indulgent and delicious, while catering to dietary needs.
Faq
- Can I use store-bought caramel instead of making my own?
Yes, you can, but making your own caramel adds a rich, fresh flavor that's hard to beat. Plus, it's a great skill to master!
- How should I store the tart if I have leftovers?
Store your tart in an airtight container in the refrigerator. It can last up to 3 days. For the best texture, reheat it slightly in the oven before serving.
- Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you're ready to use it.
- What other fruits can I use in this tart?
Apples, peaches, or apricots make excellent substitutes or additions. Just ensure they are sliced thinly and arranged neatly for the best results.
- How do I know when my caramel is ready?
Your caramel is ready when it reaches a deep amber color. Be sure not to let it go too dark, as it can become bitter. Keep a close eye on it!
- Can I double the recipe for a larger crowd?
Yes, you can double the ingredients, but be sure to use a larger tart pan or make multiple tarts to ensure even cooking.