Apple tart

Makes 1 tart Preparation time 30 minutes plus resting time Baking time 50-60 minutes

Caramel and apple are an irresistible combination. Nuts and caramel make this traditional apple tart even more delicious.

You need

FOR THE CRUST • 2½ cups (625ml) cake flour • 1 teaspoon (5ml) salt • 250g ice-cold butter, cubed • ¼ cup (60ml) ice water

FOR THE FILLING • 1 cup (250ml) light-brown sugar • 1¼ cup (310ml) cake flour • 1 teaspoon (5ml) ground cinnamon • 5 cups (1¼ℓ) thinly sliced apples • 50g chopped walnuts or pecan nuts • 2-4 tablespoons (30ml-60ml) milk • ½ cup (125ml) caramel • ½ cup (125ml) moist brown sugar • ½ cup (125ml) butter

This is how

Pulse the flour and salt in a food processor until mixed. Add the butter and pulse until you have a coarse crumbly texture (bits of butter should still be visible). While the machine is running, slowly add water until the dough comes together – don’t mix it for longer than 30 seconds. (Also, don’t add all the water at once – as soon as you can press some of the crumbs together to form a dough, it’s ready.) Turn out the dough onto a working surface and separate into two balls. Roll out each ball between 2 layers of clingfilm until flat and refrigerate overnight (or at least for 1 hour).

Remove the dough from the fridge 15 minutes before you need it. Roll out the balls between 2 layers of clingfilm into two circles about 3mm thick, to fit a 23cm tart dish. Preheat the oven to 180°C. Grease the dish with butter and line with one dough circle.

Combine the light-brown sugar, a ¼ cup of the flour and the cinnamon in a bowl and