French apple tart with caramel sauce

Method

1. In a heavy-based pan place all the ingredients except for the double cream and salt, cook over a medium heat
2. Allow to foam, then reduce the heat and cook for a further 2 mins, or until all the sugar has been melted
3. Remove from the heat and allow to cool slightly, then add cream and return to the hob
4. Mix thoroughly, then gradually add the salt to the caramel and stir
5. Taste and adjust salt level – beware it will be very hot!
6. Cook until salt crystals have dissolved
7. To serve: heat the apple tart according to pack instructions, then add the sauce (hot or cooled) – it’s even better when combined with crème anglaise