1 puff pastry
24 caramel candies
2 tbsp water
75 g flour
60 g sugar
60 g butter
1 tsp cinnamon
For the caramel recipe:
250 g sugar
15 cl water
a few drops of lemon juice
First heat your oven to 180° and butter a round pie tin.
As for the caramel, you have a choice:
either put the caramel candies in a bowl with 2 tbsp of water and melt them in the microwave for 60 seconds.
Take the bowl out, stir with a spoon and put it back in the microwave for another 25 seconds.
Alternatively make the caramel with the sugar and water and this is the technique:
Put the sugar in a saucepan, add the 15 cl of water and the drops of lemon juice on top, then put on the heat and bring to the boil without stirring.
Once the mixture starts to brown, stir it with a wooden spatula until it is caramelised.
Then remove the pan from the heat and place it in an ice water bath.
Peel and dice the apples, then spread the pastry in the pan – bottom and sides – and prick the bottom with a fork.
Then place the apple pieces on top and pour the caramel over them.
For the crumble, mix flour, sugar and cinnamon together in a bowl.
Then add the butter in pieces and mix it all together – preferably by hand.
Spread the crumble over the apples and bake in the oven for 45 minutes.
Finally here is your caramelised apple and crumble tart, cut and serve, bon appétit to all.