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.