BeanScene Magazine


Apple cakes with red wine caramel sauce

From the June 2016 issue.

Torta di mele

Serves 4

300ml red wine

1½ cups caster sugar

4 tbsp butter

1 vanilla bean, split

3 Granny Smith apples, peeled and cut into 2cm-thick wedges
Puff pastry sheets
Vanilla bean ice-cream (to serve)
* For this recipe, you will also need four 8cm flan tins

  • Apple cakes with red wine caramel sauce Step 1 Preheat the oven to 190°C. Place the red wine in a saucepan over a low heat and reduce to 75ml, then set aside.
  • Apple cakes with red wine caramel sauce Step 2 Place the sugar in a separate pan and melt until golden brown, then add the butter and vanilla bean and cook for 2 minutes. Add the apple wedges and cook for a further 6 to 8 minutes. Remove the apples from the caramel sauce and set aside. Spray the flan tins with non-stick cooking spray and line with puff pastry.
  • Apple cakes with red wine caramel sauce Step 3 Carefully arrange the cooked apple slices on the puff pastry and brush with the caramel sauce. Add the remaining caramel to the red-wine reduction and whisk until smooth.
  • Apple cakes with red wine caramel sauce Step 4 Bake the tarts in the oven for 15 to 20 minutes. Remove from the oven and cool for 10 minutes, then remove from the flan tins and top with the vanilla-bean ice-cream and caramel sauce.
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