Tarte tatin shortcake

Ingredients

The dough

140 grams (5 ounces) all-purpose flour

140 grams (5 ounces) almond flour

1 egg (1 pc)

160 grams (5.6 ounces) butter

80 grams (2.8 ounces) sugar

10 grams (0.35 ounces) vanilla sugar

Pinch of sea salt

2 grams (0.07 ounces or 1/2 teaspoon) baking powder

Caramel

120 grams (4.2 ounces) fine sugar

80 grams (2.8 ounces) butter

Pinch of cinnamon

The cream

300 grams (10.6 ounces) cream cheese

100 grams (3.5 ounces) all-purpose cream

30 grams (1 ounce) powdered sugar

Vanilla paste to taste

Additionally

6 apples

Instructions

Step 1

1. In a mixing bowl, cream together the soft butter, sugar, vanilla sugar, and egg until smooth. Make sure your butter is at room temperature for easier mixing.

Step 2

2. Add the sifted all-purpose flour, almond flour, sea salt, and baking powder to the butter mixture. Mix until a soft, sticky dough forms.

Step 3

3. Place the dough into a plastic bag, flatten it, and refrigerate for at least 2 hours, or freeze for 30 minutes. Chilling helps the dough firm up and makes it easier to roll out later.

Step 4

4. Meanwhile, peel and core the apples. Cut them into slices and sprinkle with lemon juice to prevent browning.

Step 5

5. In a heavy-bottomed pan, melt the sugar in batches over medium heat until it becomes a caramel color. Then add the butter and stir vigorously until fully combined. Be cautious with caramel as it can burn easily; work quickly once the sugar starts melting.

Step 6

6. Add the apple slices to the caramel mixture, stirring gently to coat them. Reduce the heat to low and simmer the apples for about 5 minutes.

Step 7

7. Preheat your oven to 338°F (170°C).

Step 8

8. Line a baking tin with multiple layers of apple slices and pour the caramel syrup evenly over them.

Step 9

9. Roll out the chilled dough between two sheets of parchment paper to the size of your baking tin. Cover the apples with the dough, pierce it several times with a fork, and bake in the preheated oven for 35 minutes or until golden brown.

Step 10

10. After baking, remove the tart from the oven and let it cool for 10 minutes in the tin. Then, carefully invert the tin to release the tart onto a plate.

Step 11

11. You can serve the warm pie with cold ice cream or a cream topping. For the cream, simply combine the cream cheese, all-purpose cream, powdered sugar, and vanilla paste and beat until smooth. Garnish with nuts and a sprinkle of cinnamon for added flavor.

Servings

There's no wrong way to enjoy this scrumptious Caramel Apple Tart, but here are some serving suggestions that will take your dessert game to the next level.

**Warm it up**: Serve it warm straight out of the oven for a comforting and cozy dessert experience. The gooey caramel and soft apples simply melt in your mouth. 🍏🔥
**Add a scoop**: Pair this tart with a **scoop of vanilla ice cream**. The cold ice cream against the warm tart creates a delightful contrast that’s hard to resist. 🍦
**Go nuts**: Top your tart with **crushed nuts and a sprinkle of cinnamon** for an added crunch and extra burst of flavor. Walnuts, pecans, or even almonds work great. 🌰
**Dollop of cream**: Simply whip together the ingredients for the cream. This cold, creamy topping beautifully cuts through the rich sweetness of the caramel.
**The breakfast twist**: Cut a slice and enjoy it with your morning coffee. 🍏☕ Tarts aren’t just for dessert—they make for a cheeky breakfast treat too!

Equipment

Mixing Bowls

Use different sizes for mixing dough, caramel, and cream ingredients. Stainless steel or glass bowls work best.

Heavy-Bottomed Pan

Essential for making the caramel without burning. A heavy-bottomed pan ensures even heat distribution.

Baking Tin

A round baking tin is ideal for this tart. Make sure it's non-stick or line it with parchment paper for easy release.

Rolling Pin

To roll out the dough evenly. If you don't have a rolling pin, a clean wine bottle will do the trick!

Cooling Rack

Helps the tart to cool evenly and prevent the bottom from becoming soggy.

Variations

Looking for gluten-free or vegan options? You got it! 🌱✨

**Gluten-Free Variation**: Substitute the all-purpose flour and almond flour with a **gluten-free flour blend**. Make sure the blend contains xanthan gum to mimic the texture of gluten.
**Vegan Variation**: Switch the butter with a **plant-based butter substitute** and replace the egg with a **flaxseed egg** (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Use a vegan cream cheese for the cream section. 🌿
These variations ensure everyone can enjoy this gorgeous tart, regardless of dietary preferences or restrictions.

Faq

What should I do if my dough is too sticky?
If the dough is too sticky, try chilling it in the fridge for a bit longer until it firms up. You can also sprinkle a little extra flour on your work surface when rolling it out.
Can I substitute almond flour with another type of flour?
Yes, you can use ground oats or more all-purpose flour, but keep in mind it will slightly alter the taste and texture.
What's the secret to perfect caramel?
The key is patience. Melt the sugar slowly over medium heat, stirring constantly and making sure it doesn't burn.
Can I make the tart crust ahead of time?
Absolutely! You can prepare the dough and keep it in the refrigerator for up to 2 days or in the freezer for up to a month.
How can I store leftover tart?
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven to regain some of the original texture.
Can I use other fruits instead of apples?
Yes, you can experiment with pears, peaches, or apricots. However, the cooking time and sugar content may need slight adjustments.