Apple Tartlets With Caramel Sauce Recipe - flour

Method

• Assembly:Preheat oven to 425 F (220 C)
• Pastry: In food processor, blend flour with salt.
• Add in butter; pulse till mix resembles coarse crumbs.
• Add in cream; pulse till mix just comes together.
• Turn out onto floured surface.
• Roll onto 9 x 7-inch (23 x 18 cm) rectangle; mix in half to make 7 x 4- inch (18 x 10 cm) rectangle.
• Rotate pastry 90 degrees.
• Repeat rolling and folding once.
• Wrap in plastic wrap; chill for 3 hrs.
• (Make-ahead: Chill for up to 2 days or possibly freeze for up to 2 weeks)
• Almond Filling: In food processor, pulse almonds with icing sugar till combined.
• Add in butter, lemon rind, almond extract and vanilla; combine well.
• Chill for 2 hrs or possibly till well chilled.
• Caramelized Apples and Sauce: In large bowl, toss apples with lemon juice; set aside.
• In large skillet, heat sugar over medium-high heat till melted and amber colour.
• Add in apples; cook, stirring often, for 5 - 10 min or possibly till tender but still hard.
• Drain in colander set over bowl, reserving juices.
• Chill apples.
• In small saucepan, cook reserved juice from apples over medium-high heat for about 4 min or possibly till thickened and syrupy.
• Add in cream; cook for about 5 min or possibly till reduced by half.
• On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
• Cut out eight 5-inch (12 cm) rounds; place on parchment paper-lined baking sheet and freeze till hard.
• Place 2 Tbsp.
• (25 mL) of the almond filling in centre of each round.
• Arrange overlapping apple slices in circle on filling, leaving 1/2 inch (1 cm) border uncovered.
• Freeze till hard, about 10 min.
• Sprinkle tartlets with sugar.
• Bake in centre of oven for about 25 min or possibly till pastry is golden brown and crisp.
• Serve with drizzle of caramel sauce.