Mini galette - small rustic fruit tarts. Crispy and delicious tatralettes with apples and salted caramel with rum
Salted caramel with rum combined with slightly lemon apples and crispy dough will make the tartlets unique and indecently delicious.
The addition of salt and rum will definitely enhance the taste of sweet classic buttery caramel. I recommend making more caramel and keeping it in the fridge for later. It will be a great addition to ice cream, fruit, porridge, waffles or pancakes.
- 250g of sugar
- 6 tablespoons of water
- 125ml of heavy cream
- 40g of butter
- 25ml of rum < / li>
- 1/2 teaspoon salt
- 350 g flour
- 20 g sugar
- 200 g cold butter, cut into pieces
- 80 ml cold water, plus more if needs
- 1/2 teaspoon of salt
- 4 - 6 apples
- grated peel of 1 lemon
- juice of 1 lemon
- 30 g sugar
- 1/2 teaspoon ground cinnamon
- In a saucepan, heat 250 g of sugar over medium heat, do not mix.
- When the sugar starts to melt, turn the saucepan gently until the sugar melts and begins to brown.
- When the sugar turns brown, carefully pour the water and stir very quickly until the sugar dissolves again.
- Add the cream and keep stirring until smooth.
- Remove from heat, add butter, rum and salt, mix thoroughly and cool down.
- Knead the ingredients for the dough using a food processor or by hand.
- Wrap the dough in cling film and put it in the fridge for at least 30 minutes.
- Wash the apples, cut them in half, hollow the seeds and cut into thin slices.
- In a bowl, mix apple slices, lemon zest, lemon juice, sugar and cinnamon.
- Divide the dough into 6 portions, each of them is rolled out into round cakes 3 mm thick.
- Place on a baking tray covered with baking paper.
- Place the apples on the pancakes, roll the edges of the dough upwards, and overlap to cover some of the fruit.
- Put the baking tray in the fridge for 30 minutes.
- Preheat the oven to 200 ° C.
- Bake the tartlets for about 40 minutes, then cool them on a wire rack.
- Cool it with salted caramel.