Baskets with caramelized apples.
It had been a long time since I last made them, but I always try to cook seasonally, taking advantage of what I harvest from my garden. My little apples are ready; they might not be the prettiest, but they are delicious, so I use them all.
They aren’t very big either, but they are definitely worth using.
Every year, with apples and pears, I have to invent a new recipe or replicate familiar ones to use up the harvest.
I don’t use salted caramel often, but there are several preparations that pair well with it, even though I follow my particular recipe, especially in this case.
A perfect balance between sweet and salty that goes well with tart apples.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Shortcrust pastry, apples, and caramel…
- 32 oz shortcrust pastry
- 4 Golden apples
- 1 cup sugar
- 1/2 cup heavy cream
- 1 pinch ground cinnamon
- to taste powdered sugar (optional)
- Half teaspoon salt
The following tools are needed for the apple baskets…
- Bowls
- Tart Molds
- Electric Whisks
- Pans
Steps
Before anything else, peel the apples and cut them into small pieces. In a pan, add the sugar, cinnamon, salt, and apples; start cooking on low heat and caramelize. Once ready, pour in half the cream and mix well; the apples should remain whole. It takes about ten minutes.
Line the tart molds with the shortcrust pastry; roll out and cut the lids, form a small ball and use it to complete, as shown in the picture. Baking is done on two separate trays since the timing is different. As soon as the edges color, you can remove them from the oven. Every oven has its characteristics; mine sometimes acts up, so I have to be careful not to burn or leave the pastry raw. Nevertheless, the provided instructions are ideal.
Pour the apples into each basket, complete with the remaining cream, and bake.
If you like, you can sprinkle with powdered sugar; I preferred to leave them natural.
Let cool and enjoy this delight!
They keep at room temperature, for a greater flavor contrast, you can sprinkle with cocoa powder, adding a touch of color. I adjust based on who receives it as a gift because I know their tastes.
