Thin apple tart with cider butterscotch sauce

Portions:

4 à 6

Preparation:

20 minutes

Cooking:

40 minutes

Ingredients

For the cider butterscotch sauce

125 ml (1/2 cup) butter

180 ml (3/4 cup) brown sugar

125 ml (1/2 cup) Domaine Lafrance ice cider

125 ml (1/2 cup) 35% cream

5 ml (1 teaspoon) pure vanilla extract

1 ml (1/4 teaspoon) sea salt

For the apple tart

1 pure butter puff pastry, thawed (200 g)

4 Quebec apples

15 ml (1 tablespoon) lemon juice

1 beaten egg, or (15 ml) 1 tablespoon milk

Preparation

For the cider butterscotch sauce: Melt the butter in a small saucepan. Add remaining ingredients and whisk to blend. Bring to the boil, then simmer uncovered for 10 minutes. Pour butterscotch sauce into an airtight glass jar and cool completely. (The cider sauce will reach its ideal texture once cooled. It can be made up to 3 days in advance and refrigerated. Stir well before using).

For the apple tart: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Unroll puff pastry on parchment paper. Using the tip of a sharp knife, draw a rectangle 1 cm (1/2") from the edge without piercing the pastry.

Core and thinly slice apples. Transfer to a large bowl. Add lemon juice and 60 ml (1/4 cup) butterscotch cider sauce. Mix well.

Transfer the sliced apples to the puff pastry, taking care to place them inside the knife line. Brush the edge of the pastry with beaten egg or milk.

Bake for about 30 minutes, until pastry and apples are golden brown.

Let the tart cool for 15 minutes before cutting. Serve each portion generously topped with cider butterscotch sauce. Serve with glasses of Domaine Lafrance ice cider.

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