Buttery pastry filled with caramelized apples and rich dulce de leche, topped with a crunchy almond crumble. A sweet, indulgent dessert that’s perfect for special occasions.
Preparation time
1-2 hours
Cooking time
1 to 2 hours
Serves
Serves 6–8
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
This recipe has a moderate nutritional profile with a balance of sugars and fats, primarily from the butter and dulce de leche. Enjoy in moderation for a sweet treat!
Equipment
- Food processor
- 30cm/12in tart tin
- Large sauté pan
- Baking tray
- Oven
Ninja £199.00
Kitchen Craft £18.09
SENSARTE £48.05
Ingredients
For the pastry
- Plain flour: 280g/10oz
- Unsalted butter: 230g/8oz
- Free-range egg yolks: 2
- Icing sugar: 115g/4oz
- Lemon zest: 1 lemon
- Pinch of salt
For the filling
- Caster sugar: 200g/7oz
- Braeburn apples: 6, peeled, cored, and cut into 6 or 8 pieces
- Vanilla pod: 1, split
- Dulce de leche: 400ml/14fl oz
For the topping
- Blanched almonds: 50g/1¾oz
- Plain flour: 60g/2¼oz
- Fine polenta: 40g/1½oz
- Caster sugar: 50g/1¾oz
- Cold butter: 75g/2¾oz, grated
- Vanilla extract: 2 drops
To serve
- Icing sugar, to dust
- Clotted cream
Method
Prepare the Pastry
- Add all pastry ingredients to a food processor.
- Blend until it forms a dough.
- Wrap in cling film and refrigerate for at least an hour.
- Roll out the dough to a thickness of 1cm on a floured surface.
- Line a 30cm tart tin with the pastry.
- Chill again before blind baking for 20 minutes until pale golden.
- Allow to cool.
Create the Filling
- Heat a large sauté pan over high heat.
- Add caster sugar to the dry pan and cook until dark caramel forms (handle carefully).
- Add apples, vanilla, and salt; stew for about 10 minutes until softened.
Assemble the Tart
- Spoon dulce de leche into the cooled tart shell.
- Add the caramelized apples on top.
Create the Topping
- Preheat oven to 200C/180C Fan/Gas 6.
- Add crumbs to a bowl with flour, polenta, and sugar; mix well.
- Add grated butter and rub in gently with fingertips.
- Spoon mixture onto a baking tray and chill until firm.
Bake and Serve the Tart
- Bake crumble topping for about 30 minutes until golden brown; crumble it with fingers and set aside.
- Sprinkle crumble over assembled tart before serving.
- Dust with icing sugar and serve with clotted cream.
Nutri-score Health Check
This dish has been rated as **C: Moderately healthy**. The score considers high sugar content from dulce de leche and added sugars, balanced by fruit content from apples. The score has been automatically calculated from the ingredients in the recipe and is for guidance.
