Caramel Apple Tart

Method

1. Preheat your oven to 320°F on the fan setting.
2. In a bowl, combine the flour, powdered sugar, butter, and salt. Mix with your hands until the mixture resembles wet sand.
3. Add the egg and continue mixing until a dough forms.
4. Grease the sides of a 20 cm (8-inch) tart pan with butter.
5. Transfer the dough to the tart pan. Press it evenly with your hands to cover the base and sides, ensuring it slightly overhangs the edges.
6. Prick the base of the tart all over with a fork. Line the inside with parchment paper, leaving plenty of excess to hang over the sides.
7. Fill the parchment paper with pie weights, dried beans, or rice, spreading them evenly to cover the dough. This prevents the crust from puffing up during baking. (The weights can be saved for future use.)
8. Tuck the excess parchment paper around the weights and place the tart pan in the preheated oven.
9. Bake for 20 minutes. Remove the pie weights and parchment paper, then bake for another 20 minutes.
10. Remove the tart from the oven. Carefully trim the excess dough from the edges with a serrated knife. (Reserve 30-40g of the trimmings for later.)
11. Place a small skillet over medium-high heat and let it get hot.
12. Warm the heavy cream in a bowl in the microwave for 30 seconds.
13. Add the granulated sugar to the hot skillet in three installments, waiting for each batch to melt before adding the next.
14. Stir in the salt using a silicone spatula.
15. Pour in half of the warmed cream and stir until incorporated into the caramel mixture.
16. Add the remaining cream and stir until the sugar is completely dissolved and a caramel sauce forms.
17. Add the butter and continue stirring until it's fully incorporated.
18. Remove the caramel from the heat and set aside.
19. Preheat your oven to 320°F on the fan setting.
20. Core the apples using an apple corer or a knife.
21. Cut the apples into quarters, leaving the skin on. Slice them very thinly using a mandoline or a knife.
22. Spread 3-4 tablespoons of the caramel sauce evenly over the base of the pre-baked tart crust. (Reserve some caramel for serving.)
23. Scatter the raisins and the reserved tart crust trimmings over the caramel.
24. Arrange the apple slices in a decorative pattern, starting from the outside and working inwards to create a rose shape. Alternate the colors of the apples for visual appeal. (Refer to the recipe video for detailed instructions.)
25. Brush the apple slices with melted butter and sprinkle with granulated sugar.
26. Place the tart pan back into the oven and bake for 1 hour.
27. Remove the tart from the oven. Serve warm with a scoop of ice cream, the reserved caramel sauce, and fresh mint leaves for garnish.