For the cake:
4 points puff pastry
4 apples (Cox Orange variety)
White wine
apple juice
Apricot Jam
1 tbsp rum
Preheat the oven to 200 °C. Roll out the puff pastry and cut out circles of about 12 cm in diameter. Peel the apples well, quarter them and remove the core. Cook in a little white wine and apple juice and then cut into fans. Then spread these on the dough. Leave an outer edge of about 0.5 cm free. Carefully turn up the rim with your fingers. If the diameter of the dough is bigger, spread more apple wedges in the middle so that everything is closed. Place the tartes on a prepared baking tray and bake in a hot oven for about 20 minutes until golden brown.
In the meantime, heat up the apricot jam and mix with the rum. Spread the mixture on the tartes and finally put the boiled caramel on the cake.
For the boiled caramel:
200 g sugar
50 g water
150 g cream
150 g caramel chocolate
Flor de Sal
Bring the sugar to a boil with the water, stirring until the sugar has dissolved. Now turn the cooker to medium heat and simmer until a light caramel is formed.
Then remove the pot from the heat, now stir in the cream and put the pot back on the heat at lowest heat and let it simmer for another 3 minutes. Finally, season to taste with the Flor de Sal.
