This is the easiest Parisian Apple Tartlet with Burnt Salted Caramel Sauce recipe;  EVER!  Dorie Greenspan of Baking, from my home to yours, hit it right on, again with this easy tart recipe:  puff pastry lined with apple chunks, brown sugar, and lots of butter, baked to perfection!  A great recipe to have on hand for when you need an easy dessert in a hurry.


Jessica of My Baking Heart is the hostess for this week’s Tuesday With Dorie challenge and she picked the perfect Parisian Apple Tartlet.  As soon as I saw the recipe, I had flashbacks to one of our favorite restaurants in Paris,  Au Gamin de Paris.  They have by far the best apple tart I have ever had (a little secret I am not a big apple pie fan), it is not overly sweet, the crust is not too flaky and it has a layer of caramel sauce which is so subtle but compliments the apples so incredibly well.  I knew that this recipe would become our Au Gamin de Paris tart and I was absolutely right!

I was going to make my own puff pastry but due to time, I used my favorite frozen brand, Dufour.  As well I opted to use a fluted tart pan as I wanted it to be somewhat elegant;  we were taking it for friends for dessert.  I used tart Granny Smith apples, which I quartered and kept in chunks and I melted the butter and brown sugar together to form a glaze, which I brushed over the apples and crust before baking.  We served the tart with homemade vanilla bean ice cream (recipe will come separately) and a burnt grey sea salt caramel sauce – it was fantastic!

You will definitely want to overindulge today and check out the TWD site for more Parisian Apple Tartlets!

Recipe:  Parisian Apple Tartlet

This recipe, as well as all of the Tuesday with Dorie recipes, can be found in this book, which I highly recommend.  It is the only baking book, I really use. Or you can visit Jessica’s site for the recipe.

Burnt Grey Sea Salt Caramel Sauce

  • 1 cup sugar, preferably raw and unrefined
  • 1/4 cup water
  • 1 stick of butter, unsalted
  • 1/2 cup heavy whipping cream
  • grey sea salt, to taste, don’t over-salt
 How To:
  • In a heavy saucepan set over low heat, combine the sugar and water and cook over low heat until the sugar is dissolved.
  • Add the butter and bring it to a boil.  Cook until it reaches a deep golden brown color;  it will almost smell burnt but is not smoking.
  • Keep stirring until it reaches the color you desire.
  • Remove from the heat and add the cream.  Be careful, it will splatter.  Whisk to combine.
  • Put it back on the stove over low heat, add the salt and stir to combine.
  • Bring the temperature to medium and bring to a boil, then lower the heat to a low simmer, and continue to cook for about 10-15 minutes, just until it is creamy.
  • Serve with your favorite dessert or eat with a spoon!
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