Apple tarts are my favourite cakes hands down. I love the contrast of the soft baked fruit with the crunchy pastry that you get with every bite. Besides, who doesn’t like Dulce de Leche? It goes really well with apples, just like every caramel sauce. It’s always a winning combination. Spring has just begun down here and the days are getting longer and warmer, but to me, it’s always a good time to bake with apples. And I am sure, this will also be a very useful recipe for my friends up in the Northern hemisphere, where autumn and apple season will soon begin. You can serve this cake with some vanilla ice cream to cut through the richness, or eat it on its own (like I did). Enjoy!
- 250 gms – 8.8 oz. flour
- 125 gms – 4.4 oz. sugar
- 125 gms – 4.4 oz. softened unsalted butter
- 1 egg
- 1 pinch of salt
- 2 or 3 apples
- 2 tbsp butter, chopped
- 2 tbsp sugar
- ¼ to ½ cup Dulce de Leche, store bought or home made (click here for the recipe)
- Knead the flour together with the sugar, butter, egg and salt until obtaining a smooth dough.
- Wrap it with some cling wrap and put it in the fridge for 30 minutes.
- Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick rectangular sheet.
- Cut a rectangle of approximately the same size as your tart tin and put the dough in the greased tin. Press it down well and make sure you have dough at the side as well.
- Peel the apples, cut them in quarters, remove the core and slice each quarter in 4 or 5 pieces. Place the apple slices on top of the dough, trying not to leave any gaps.
- Sprinkle with the sugar and top with the chopped butter.
- Bake in a pre-heated oven at 180°C – 355°F for about 35 minutes, or until golden brown and cooked through.
- Brush with the Dulce de Leche and bake for another 5 minutes.
- Let the tart cool down completely before un-moulding and serving it.