Apple Frangipane Tart With Salted Caramel Sauce

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


Courtney Roulston


6 people


  • 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


  • 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


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


  • 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.

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