I’ve been thinking about this French Apple Tart ever since I saw Ina make it – I’m usually not a tart kind of person because lining a pastry tin is not my idea of fun, but this recipe is SO simple, there’s no faffing around.
You roll out a flaky pastry into a rectangle, top with sliced apples and sugar and bake. Now, Ina brushes the apples with an apricot jam glaze (a trick my mum always uses too) but I opted for a tahini caramel sauce instead – drizzled over the tart whilst still warm.
It’s a little bit nutty and isn’t too sweet but if you’re daunted by caramel making you can always stick with the jam if you want!
Tahini Caramel Apple Tart
For the pastry:
- 2 cups (240g) plain white (all-purpose) flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ¾ cup (165g) unsalted butter, cold, cubed
- up to 1/2 cup (125ml) ice water
For the caramel:
- 1/3 cup (65g) granulated sugar
- 2 tbsp water
- 2 tbsp (30g) unstalted butter
- generous pinch salt
- ½ tsp vanilla extract or vanilla bean powder
- 3 tbsp tahini
- 4 tbsp milk
For the top:
- 3 to 4 Bramley apples , peeled and cored
- ¼ cup (50g) granulated sugar
- 2 tbsp unsalted butter , cut into little cubes
Make the pastry:
- Place the flour, salt, sugar and butter into the bowl of a food processor. Pulse to cut the butter in – you want a mealy mixture with a few pea-sized lumps of butter remaining. Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed. The mixture should be moist enough so that if you squeeze some together, it’ll stick.
- Tip the pastry mixture out onto a piece of cling film. Pat together with your hands into a rectangle then wrap and refrigerate for 1 hour.
Meanwhile make the caramel:
- Place the sugar and water in a large saucepan (silver/white ones a best so you can see the colour change). Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring. Let the mixture cook, tilting and swirling the pan, until it has reached an even, golden colour.
- Turn the heat all the way down, add in the butter, salt and vanilla. Let that butter melt a bit before picking the spoon back up and mixing it in. Once smooth, add the tahini and milk and stir through until smooth. Take off the heat and set aside.
Rolling and baking:
- Once the pastry has rested, preheat the oven to 200°C (400°F) fan.
- Cut the apples in half and then slice into half-moons about ¼-inch (5mm) thick.
- Cut a piece of baking paper to fit a large baking tray. Unwrap the pastry, place onto the baking paper and dust with flour. Roll the pastry out into a rectangle slightly smaller than the piece of baking paper. Trim the edges so they are straight then transfer the pastry (on the baking paper) onto the baking tray.
- Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the 1/4 cup of sugar and dot with the butter.
- Bake for 35-45 minutes until the tart is dark golden around the edges and the apples have coloured slightly. Drizzle with the caramel (you may need to re-warm it over a low heat on the stove to get it drizzle-able again) then allow to cool before slicing and serving.
- if you want to speed this recipe up, you can use a block of puff pastry or shortcrust pastry in place of making your own.
Sourdough Pumpkin Bread (Vegan)
- 200 g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
- 150 g (3/4 cup) light brown sugar*
- 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- zest of 1 orange , finely grated
- 1/4 tsp fine table salt
- 150 g (3/4 cup) sourdough starter/discard (100% hydration)
- 120 g (1 cup) plain white (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 2 tbsp light brown sugar
- 3 tbsp pumpkin seeds/pepitas
- Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
- In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.200 g (3/4 cup plus 1 tbsp) pumpkin puree*, 150 g (3/4 cup) light brown sugar*, 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil, 2 tsp ground cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/8 tsp ground cloves, zest of 1 orange, 1/4 tsp fine table salt
- Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.150 g (3/4 cup) sourdough starter/discard, 120 g (1 cup) plain white (all-purpose) flour, 1 tsp bicarbonate of soda
- Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.2 tbsp light brown sugar, 3 tbsp pumpkin seeds/pepitas
- Bake for 55-70 minutes– a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
- Allow to cool before removing from the tin, slicing & serving.