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
- 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!