Parisian Apple Tartlet with Burnt Salted Caramel Sauce

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This is the easiest Parisian Apple Tartlet with Burnt Salted Caramel Sauce recipe;  EVER!  Dorie Greenspan of Baking, from my home to yours, hit it right on, again with this easy tart recipe:  puff pastry lined with apple chunks, brown sugar, and lots of butter, baked to perfection!  A great recipe to have on hand for when you need an easy dessert in a hurry.

Jessica of My Baking Heart is the hostess for this week’s Tuesday With Dorie challenge and she picked the perfect Parisian Apple Tartlet.  As soon as I saw the recipe, I had flashbacks to one of our favorite restaurants in Paris,  Au Gamin de Paris.  They have by far the best apple tart I have ever had (a little secret I am not a big apple pie fan), it is not overly sweet, the crust is not too flaky and it has a layer of caramel sauce which is so subtle but compliments the apples so incredibly well.  I knew that this recipe would become our Au Gamin de Paris tart and I was absolutely right!

I was going to make my own puff pastry but due to time, I used my favorite frozen brand, Dufour.  As well I opted to use a fluted tart pan as I wanted it to be somewhat elegant;  we were taking it for friends for dessert.  I used tart Granny Smith apples, which I quartered and kept in chunks and I melted the butter and brown sugar together to form a glaze, which I brushed over the apples and crust before baking.  We served the tart with homemade vanilla bean ice cream (recipe will come separately) and a burnt grey sea salt caramel sauce – it was fantastic!

You will definitely want to overindulge today and check out the TWD site for more Parisian Apple Tartlets!

Parisian Apple Tartlet

This recipe, as well as all of the Tuesday with Dorie recipes, can be found in this book, which I highly recommend.  It is the only baking book, I really use. Or you can visit Jessica’s site for the recipe.

Burnt Grey Sea Salt Caramel Sauce

1 cup sugar, preferably raw and unrefined

1/4 cup water

1 stick of butter, unsalted

1/2 cup heavy whipping cream

grey sea salt, to taste, don’t over-salt

In a heavy saucepan set over low heat, combine the sugar and water and cook over low heat until the sugar is dissolved.

Add the butter and bring it to a boil.  Cook until it reaches a deep golden brown color;  it will almost smell burnt but is not smoking.

Keep stirring until it reaches the color you desire.

Remove from the heat and add the cream.  Be careful, it will splatter.  Whisk to combine.

Put it back on the stove over low heat, add the salt and stir to combine.

Bring the temperature to medium and bring to a boil, then lower the heat to a low simmer, and continue to cook for about 10-15 minutes, just until it is creamy.

Serve with your favorite dessert or eat with a spoon!