Culture

This sweet thing is easy to whip up and looks more impressive than the effort required. Keep the peel on the apple for an extra pop of colour. I used Braeburn, though if you’re in the mood for something a little more tart, substitute these for Granny Smiths. Either way, there is something quite magical about apple and caramel together, and it’s even more exciting when you make the caramel itself.

The caramel is from a Donna Hay recipe for a chocolate caramel slice (a café favourite) so if you find that such a baked good brings you endless joy (and admittedly a few sticky fingers), then this tart will be right up your alley. The recipe provides far more sauce than you need, but who said that having a leftover cup of oozing caramel in the fridge was a bad thing? The sticky, gooey, finger-licking sauce would also be divine drizzled warm over vanilla icecream. Pair this tart with yoghurt to cut through the sweetness, or play it old school with whipped cream. Puff pastry adds lightness to the overall experience, but sweet shortcrust pastry can also be used if you want a denser base.

Ingredients

60g butter
400g can condensed milk
1/4 cup golden syrup
2 tsp vanilla essence
1 sheet pre-rolled puff pastry or sweet shortcrust pastry, thawed
1 1/2 apples, core removed and sliced into very thin wedges
4 TBS thread coconut

Method

1. Preheat the oven to 225°C bake or 215°C fan bake.

2. Heat the butter, condensed milk, golden syrup and vanilla essence in a pot over a low heat. Stir frequently with a wooden spoon until the butter has melted. Continue to stir to avoid the liquid sugary heaven from sticking to the base of the pot. Cook for up to 10 minutes, until the caramel has thickened slightly. Take off the heat and allow to cool completely.

3. Lay the pastry sheet on a pre-greased oven tray. Score a 1cm border around the edge. Thinly smear 2 TBS of the caramel on the pastry. Place the apple slices on top, overlapping themselves in rows so that there are no gaps, and leaving the border untouched.

4. Bake the tart for 10-12 minutes, until the edges are brown (and puffed up, if you choose to use puff pastry). Remove from the oven and set aside.

5. When the tart is cool, pour the caramel over. Use as much as you dare - anything from 1/4 cup to 1/2 cup. Sprinkle over the coconut and leave in the fridge for a few hours to allow the caramel to firm up slightly. This is quite a sticky, runny caramel so don’t expect it to set completely.

6. Slice and serve with tea. Don’t forget to use the leftover caramel for some other fiendish delights. Or just see how long it lasts in the fridge, while people sneak past for “just a spoonful” until it’s all gone. You can use it as it is, or whip air into it with a hand beater for a fluffier caramel.

Makes one square tart, with oodles of caramel to spare.

Photo courtesy James Stringer