Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ¼ cup Icing Sugar (Powdered Sugar)
  • ¼ teaspoon Fine Sea Salt
  • 8 tablespoons Cold Unsalted Butter, cubed (for pastry)
  • 1 Large Egg Yolk
  • 1–2 tablespoons Ice Water
  • 1 cup Granulated Sugar (for caramel)
  • ¼ cup Water (for caramel)
  • ½ cup Double Cream (Heavy Cream), warmed
  • 4 tablespoons Unsalted Butter, cubed (for caramel)
  • 1 teaspoon Flaky Sea Salt (Maldon or similar)
  • 6 medium Firm, Tart Apples (e.g., Granny Smith), peeled & sliced
  • ½ cup Light Brown Sugar (for filling)
  • 2 tablespoons All-Purpose Flour (or Cornstarch, for filling)
  • 1 teaspoon Ground Cinnamon
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • ½ cup All-Purpose Flour (for crumble)
  • ½ cup Rolled Oats (not instant)
  • ¼ cup Light Brown Sugar, packed (for crumble)
  • 4 tablespoons Cold Unsalted Butter, cubed (for crumble)
  • ¼ cup Pecans, roughly chopped (optional)

Instructions:

  1. Prepare the Dough: Pulse flour, sugar, and salt in a food processor (or rub by hand) until combined. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  2. Bind: Add the egg yolk and pulse/mix, then add ice water slowly, just until the dough comes together into a cohesive ball. Do not overwork the dough.
  3. Chill Pastry: Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 90 minutes.
  4. Roll and Fit: Roll the chilled dough out to a 1/8-inch thickness (3 mm) and gently fit it into the 9-inch tart tin, ensuring it hangs slightly over the edges. Prick the base all over with a fork. Chill for a further 15 minutes.
  5. Blind Bake: Preheat oven to 375°F (190°C). Line the pastry with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper, reduce the temperature to 350°F (175°C), and bake for another 10–12 minutes until light golden. Trim the excess pastry.
  6. Start Caramel Syrup: Combine the granulated sugar and water in a heavy-bottomed saucepan. Heat gently until dissolved, then increase heat to medium-high. Do not stir.
  7. Cook Caramel: Cook until the syrup reaches a deep amber colour (about 5–8 minutes). Remove immediately from the heat.
  8. Finish Caramel: Carefully whisk in the warm double cream (it will bubble violently). Once smooth, whisk in the cubed butter until fully melted and emulsified. Stir in the flaky sea salt. Set aside to cool slightly.
  9. Make Crumble: Combine the second set of flour, oats, brown sugar, and pecans. Rub the cold butter cubes into the dry ingredients using your fingertips until the mixture forms large, uneven clumps. Refrigerate the crumble.
  10. Prepare Apples: Toss the sliced apples with brown sugar, cinnamon, flour/cornstarch, and lemon juice until evenly coated.
  11. Layer Caramel: Pour two-thirds of the warm salted caramel into the blind-baked, cooled pastry shell, spreading evenly over the base.
  12. Assemble and Top: Arrange the seasoned apple slices tightly over the caramel layer. Sprinkle the chilled crumble mixture evenly over the apples.
  13. Final Bake: Bake at 350°F (175°C) for 40–45 minutes, or until the apples are tender and the crumble topping is deep golden brown.
  14. Cool and Chill: Allow the tart to cool completely on a wire rack for at least one hour. Crucially, cover loosely and refrigerate for a minimum of 2 hours, or preferably overnight. Reheat the remaining one-third of the caramel sauce for drizzling before serving.