French apple tart with caramel sauce

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A toffee apple treat

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

Give this recipe a whirl

  • Serves: 2
  • Difficulty: Easy
  • Prep time: 5 mins
  • Cook time: 6 mins

Take these ingredients, add ‘em all together…

  • 2 portions of unearthed French Apple Tart
  • 50g unsalted butter
  • 30g soft light brown sugar – you can use dark sugar if you like a darker caramel sauce
  • 35g golden caster sugar
  • 35g golden syrup
  • 100ml double cream
  • ½ – 1 tsp flaked salt – we like cornish sea salt (to taste)
  • =A simple sauce to dress a classic