For the apple tarts, the day before quickly knead a dough from the given ingredients (do not knead too long, so that the butter does not come out and the dough becomes brandy). Cover the dough and place it in the refrigerator overnight. The next day, knead the chilled dough lightly, cut it into 4 pieces and roll them out on a lightly floured table into thin 15 cm Ø slices. Poke with a fork (prick several times) and again refrigerate. Meanwhile, wash and peel the apples and cut them into nicely even slices, preferably with an apple slicer. Butter a pancake pan (15 cm Ø), sprinkle well with sugar and let it caramelize slightly brown on the stove.Now quickly line the bottom of the pan with apple slices, so that they do not become too brown (and thus bitter). Sprinkle apples with a little lemon juice and brandy and stew until crisp. Cover with a shortcrust pastry sheet and bake briefly in the tube under the grill coil (at maximum top heat) until the pastry is nicely browned. Turn the finished tartlet out onto a flat plate with a flourish and keep warm. Prepare the remaining 3 tartlets in the same way. Serve the apple tartlets still warm with the prepared Grant’n cream. For the Grant’n cream, mix the whipped cream with the cranberries.
Caramelized Apple Tarts
![](https://hungrix.com/wp-content/uploads/caramelized-apple-tarts_1-1725-1.webp)
Rating: 3.5476 / 5.00 (84 Votes)
Total time: 1 hour
For the dough:
For the topping:
For the Grant`n cream:
Instructions: