Caramelized Apple Tart by Tanerxaydin

Ingredients

• 350 g shortcrust pastry
• 3–4 apples
• 80 g soft butter
• 130 g brown sugar
• 2 eggs, room temperature
• 1 tsp bourbon vanilla paste
• 40 g all-purpose flour
• 100 ml milk, room temperature
• 1/2 tsp salt
• 1/2 tsp pumpkin spice

Instructions

1. Roll out the shortcrust pastry and line a 23 cm tart tin. Gently press the pastry into the edges and trim off any excess dough. Chill the tart shell in the fridge for about 15 minutes to firm up.
2. Preheat the oven to 180°C (350°F). Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 14 minutes, then remove and let it cool slightly.
3. In a mixing bowl, beat the soft butter and brown sugar until light and creamy. Add the eggs one at a time, followed by the milk, vanilla paste, and a pinch of salt. Finally, sift in the flour and mix until smooth.
4. Core the apples, halve them, and slice thinly. Arrange the slices neatly inside the pre-baked tart shell.
5. Pour the cream mixture over the apples, ensuring they are evenly covered. Sprinkle with a touch of pumpkin spice.
6. Bake the tart at 180°C (350°F) for 10 minutes, then reduce the heat to 150°C (300°F) and continue baking for 45 minutes, until the center is just slightly wobbly.
7. Allow the tart to cool in the tin for at least 15 minutes before removing.