This week's Tuesdays With Dorie baking challenge was Dorie's Parisian Apple Tartlets, chosen by Jessica of My Baking Heart. You really can't go wrong with a pastry made with layers upon layers of butter... and anything topping such a pastry is bound to be delicious. Such is the case as these tarts. Aside from apples, you could make this with pears, peaches, mangoes, pretty much any kind of fruit your heart desires. Be sure to check out how fellow TWD bakers did with this recipe!
Parisian Apple Tartlets involves using puff pastry cut into a circle and topping it with 4 chunks of apple. Bits of butter and a sprinkle of brown sugar grace the apples before baking. The result is a buttery tart with apple in every bite. This is such a great dessert that requires no time at all, and is elegant for any dinner party.
I stuck with the recipe and used apples for the tarts, but topped it with a buttery caramel sauce and some chopped walnuts for more texture. Here's the recipe I used for my caramel sauce:
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
those look wonderful. i love caramel and apples together!
ReplyDeleteOh, walnuts sound like a great match of this. I love those scalloped edges too.
ReplyDeleteThese look great! I love your toppings.
ReplyDeleteOh yum, this looks good!
ReplyDeleteGreat job! They look delicious!
ReplyDeleteThose are beautiful!!
ReplyDeleteThanks for baking with me this week, Joelen! I love the addition of the caramel sauce and the shape of the tartlets is sooo cute! :)
ReplyDeleteIs that how you get the pastry to puff so evenly, by cutting a ring around the fruit? I'll try that next time. Your tartlet looks delicious!
ReplyDeleteReally -- who can resist this great combination. And your technique is so fabulous! You GO girl!
ReplyDeleteI used those little shells, too. I wish I'd thought of the caramel though. That just puts it over the top!
ReplyDeleteI love the caramel sauce idea! Looks scrumptious. I altered mine a bit too!
ReplyDeleteI am liking the caramel sauce. And it looks do-able, so maybe I won't set the house on fire making it.
ReplyDeleteOh my, what a great idea to pair these tartlets with caramel sauce, it looks amazing!!
ReplyDeleteLove your caramel apple version! GMTA! (Great minds think alike) I did the same thing. I'll have to try out Ina's caramel recipe next time though. I went the easier caramel ice cream topping route instead. :)
ReplyDeleteClara @ iheartfood4thought
Your Parisian Caramel Apple Tartlet looks so pretty and oh soo tasty! Is there a reason you cut a circle in the middle of the puff pastry?
ReplyDeleteYou win for best variation I have seen. The caramel sauce is a perfect match and puts it over the top! Love it.
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