Apple Frangipane Tart With Salted Caramel Sauce

Apple Frangipane Tart w Salted Caramel Sauce recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

SERVING SIZE:

6 people

INGREDIENTS :

  • 4 granny smith apples, peeled, halved, cored, thinly sliced
  • 375gm packet butter puff pastry, thawed *must have this brand
  • 20g Ballantyne Cultured Style Unsalted Butter
  • 3Tb caster sugar
  • Crème fraiche to serve

FRANGIPANE:

  • 60g Ballantyne Cultured Style Unsalted Butter, softened, room temperature
  • ½ cup pure icing sugar
  • 1tsp vanilla bean paste
  • 1 egg, lightly beaten
  • 100g almond meal
  • 1 tsp cornflour

SALTED CARAMEL SAUCE:

  • 1 firmly packed cup brown sugar
  • 120gm Ballantyne Cultured Style Unsalted Butter
  • ¾ cup thickened cream
  • ½ tsp sea salt flakes

METHOD:

  • For the frangipane, combine all the ingredients in a food processor and blend until combined. Refrigerate for 30 minutes.
  • Preheat oven to 200 degrees. Place the sliced apples in a bowl of water with a lemon squeezed into it to stop the apples browning.
  • Roll out pastry on a floured work surface until 5mm thick. Cut a 32cm round out of the pastry and transfer to a lined baking tray. Using a small knife, score a 1cm border around the outside of the pastry. Prick the inner pastry with a fork, then top center with the frangipane. Drain apples and arrange in an overlapping circular pattern over the top.
  • Combine butter and sugar in a saucepan over a medium heat until melted. Brush over the apples, then bake tart for 30-40 minutes, or until golden and crisp.
  • Meanwhile for the salted caramel sauce, combine the brown sugar, butter and cream in a saucepan over a medium heat, stirring until sugar dissolves. Bring to the boil, then take off the heat. Add in the sea salt to taste.
  • Serve the tart with salted caramel and crème fraiche.

Related Recipes

Blueberry Breakfast Jar

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 punnets of Coles Eureka blueberries 1 tub of Jalna Greek yoghurt honey GRANOLA: 2 cups of rolled oats ½ cup of sunflower kernels ½ cup dried cranberries ½ cup roasted almonds ½ cup coconut flakes ½...

Honeycomb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 65g honey 18g bi-carb soda 415 g caster Sugar 150g glucose Syrup 70g water   METHOD: Line a 20cm-baking tray with baking paper. Pour honey, caster sugar, glucose syrup and water into a large pot and...

Black Forest Dark Chocolate Mousse

RECIPE BY:Georgia BarnesSERVING SIZE:2 - 4 peopleINGREDIENTS:2 cups preserved morello cherries2 cups morello cherry preserving syrup2 cups fresh or frozen blackberries600ml Coles thickened cream200g Coles dark chocolate, finely chopped50g Coles dark chocolate,...

Pineapple and Strawberry Tarte Tatin

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 punnet of Coles Taste n See strawberries, quartered¼ pineapple, chopped into 1-2 cm wide slices½ cup Lurpak salted butter1 sheet of puff pastry½ cup sugar½ cup cream METHOD:Preheat fan-forced oven to 180...

Aunty Joan’s Mud Cake

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:250g Lurpak unsalted butter4 tablespoons cocoa powder2 cups caster sugar1 cup hot water1 ½ cups plain flour¼ cup self raising flour2 Coles eggs, slightly beaten1 tablespoon instant coffee1/3 cup whiskey1...

Carrot Cake

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 eggs1 cup caster sugar3/4 cup Cobram Estate Light EVOO1 tsp vanilla extract2 cups grated carrot1 1/4 cup plain flour1 tsp baking soda3 tsp ground cinnamon3 tsp mixed spice1/2 tsp salt1/3 cup toasted...

Print Friendly, PDF & Email