This tart is one of my favourites because it is full of fruits, nuts with a nice light flavor of chestnut. It was the first time I used chestnut flour and now I love it! It works also very well with chocolate, praline, caramel cakes... But of course, you can choose the type of flour you want for this recipe, it will be delicious anyway.
Let's have a look at the recipe!
Caramelized Apple tart with Hazelnut
Ingredients for a 23 cm tart :
For the pie dough
125gr of chestnut flour
70gr of almond butter or any nut butter
30gr of sugar or xylitol or equivalent
Water or milk
For the apple compote filling
500g of apples
4gr of cinnamon
For the caramelised apples
1kg of apples
100gr of xylitol ( or equivalent)
For the toppings :
In a bowl, mix together the flour and the sugar. Add the melted almond butter and combine. It will create a very sandy light dough. Add little by little some water or milk until the dough combines well together. Transfer the dough to a lightly floured work surface.
Knead a few times, just until it comes together into a cohesive ball. Put the dough in the fridge and set aside for about 20 minutes.
In the meantime, peel, core, and cute 500gr of the apples and place into a baking pan. Add 5 spoons of water, and cook slowly to make an apple compote. Set aside to cool it off.
Peel core and cute the remaining apples into quarters. Place in a frying pan, add 100gr of sugar, 5 spoons of water, cover the pan, and cook slowly to caramelized the apples.
In the meantime, take the dough from the fridge. Put it on a floured work surface. Roll the dough to obtain a circle of 26cm in diameter. Transfer the dough into a tart pan, prick it with a fork, cover with baking paper and put some rice or any dry ingredient at the top. It will avoid the dough to blow up in the oven.
Place in the oven for 15/20 minutes until the crust is slightly golden. At the same time, you can put the hazelnuts in the oven in order to make them crunchy.
Remove the hazelnut from the oven, set aside.
Remove the crust from the oven, add the compote. Then add the apple quarters.
Place in the oven for 10 minutes.
Then remove from the oven, set aside to cool the tart off. Once cooled, add the hazelnut at the top. The tart can be eaten cold or warm.