Caramelized European Apple Tart with Puff Pastry Lattice

PREPARING

1. Prepare the Caramelized Apples

1. Peel the apples (you can keep the skins on if you wish), quarter them, remove the cores, and then slice each quarter into 3 thicker wedges.
2. In a dry, heavy-bottomed skillet, place 60 g of sugar and 1 tbsp of water. Heat over medium heat, without stirring, until the sugar dissolves and begins to turn an amber colour.
3. Once the caramel reaches the desired colour, remove the pan from the heat and carefully add the butter and heavy cream (be careful, the mixture will bubble vigorously). Whisk or shake the pan energetically until the ingredients combine into a smooth sauce.
4. Add the sliced apples to the skillet and return it to the heat. Cook for a few minutes until the apples soften slightly and the juices they release reduce to a thick syrup.
5. Add the remaining 30 g of sugar and the cinnamon. Stir until the sugar dissolves. If using alcohol, pour it in at the very end and cook for another minute.
6. Transfer the finished filling to a bowl and allow it to cool completely.

2. Prepare the Puff Pastry Base and Lattice

1. Preheat your oven to 200°C (400°F) on the convection/fan setting.
2. Unroll the puff pastry and divide it into two parts – one slightly larger for the base, the other for the lattice.
3. Roll out the larger piece into a circle of about 21 cm (8.5 inches) in diameter. Use it to line the bottom and sides of a 20 cm (8-inch) tart pan. Dock the bottom of the pastry thoroughly with a fork.
4. Cut the second piece of pastry into strips about 1.5 cm (½ inch) wide using a knife or a pastry wheel.
5. On a piece of parchment paper, weave the strips over and under each other to create a classic lattice pattern.

3. Assemble and Bake the Tart

1. Spread the completely cooled apple filling evenly over the prepared pastry base.
2. Brush the edges of the tart base with a mixture of the egg yolk and water.
3. Gently slide the prepared lattice from the parchment paper onto the top of the filling.
4. Press the edges of the lattice onto the edges of the base to seal them together. You can trim off any excess pastry.
5. Brush the entire surface of the lattice thoroughly with the remaining egg yolk mixture.
6. Place the tart in the preheated oven and bake for 40-45 minutes, until the pastry is deep golden-brown and crisp.
7. After baking, let the tart cool for a few minutes. Serve warm with a scoop of vanilla ice cream or at room temperature with whipped cream.