Gooey caramel and apple tart
BY
AbbyKathleen
Abby KennedyCrust
500g arnotts milk coffee, crushed
8 tablespoons butter, melted
1/2 teaspoon salt
Filling
2 cups cream
8 tablespoons butter
3 cups sugar
4 tablespoons glucose syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups baked apple, sliced
DIRECTIONS
Prepare the crust. In a medium bowl, combine the butter, cookie crumbs, and the salt. Press the crumbs into the bottom and sides of a tart pan, using a straight-sided dry measuring cup to help. Refrigerate the crust until firm.
Prepare the filling. In a small pot or microwave-safe bowl, heat the cream and butter together until melted. In medium saucepan heat the sugar, syrup, and ¼ cup water over medium-high heat until the sugar turns deep amber, swirling the pan to caramelize the sugar evenly, 6 to 8 minutes. Working gently, remove the sugar from the heat and add the cream mixture. Be careful: this will bubble up and sputter.
Return the saucepan to the stove. Cook the sugar-cream mixture over medium-high heat until it forms a caramel that is thick and smooth, about 3 to 4 minutes. Whisk in the cinnamon and salt and pour the caramel into the prepared crust. Refrigerate caramel until slightly firm them layer sliced apples on top. Refrigerate the tart until firm, at least 8 hours.