Family friendly Dessert French

Apple frangipane tart with salted caramel sauce

Name: Apple frangipane tart with salted caramel sauce
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Cuisine: /french
Ingredients: 7 Granny Smith apples, peeled, halved, cored, thinly sliced; 375g packet All Butter Puff Pastry, thawed; 20g unsalted butter; 1 tbs chopped rosemary leaves; 3 tbs caster sugar; Creme fraiche, to serve; 60g unsalted butter, softened; 1/2 cup (75g) pure icing sugar; 1 tsp vanilla extract; 3 drops almond or vanilla extract; 1 egg, lightly beaten; 100g almond meal; 1 tsp cornflour; 1/4 cup (60ml) Calvados (optional); 1 firmly packed cup (250g) brown sugar; 120g unsalted butter; 3/4 cup (180ml) thickened cream; 1/2 tsp salt

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40m

Apple frangipane tart with salted caramel sauce

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This French style tart has a fruity twist. Top it off with salted caramel sauce for a dessert everyone will love.

7 Granny Smith apples, peeled, halved, cored, thinly sliced
375g packet Careme All Butter Puff Pastry, thawed
20g unsalted butter
1 tbs chopped rosemary leaves
3 tbs caster sugar
Creme fraiche, to serve

Frangipane

60g unsalted butter, softened
1/2 cup (75g) pure icing sugar
1 tsp vanilla extract
3 drops almond or vanilla extract
1 egg, lightly beaten
100g almond meal
1 tsp cornflour
1/4 cup (60ml) Calvados (optional)

Salted caramel sauce

1 firmly packed cup (250g) brown sugar
120g unsalted butter
3/4 cup (180ml) thickened cream
1/2 tsp salt

Method

1.

For the frangipane, combine all the ingredients in a food processor and whiz until combined. Chill for 30 minutes.
2.

Preheat oven to 200C. Place apple in a bowl of acidulated water. Roll out pastry on a floured work surface until 5mm thick and cut out a 32cm round. Transfer to a baking paper-lined baking tray and, using a small sharp knife, score a 1cm border. Prick inner pastry with a fork, then top with frangipane. Drain apple and arrange in concentric overlapping circles over the top.
3.

Combine butter, rosemary and sugar in a saucepan over medium heat until melted. Brush over the apple, then bake for 30 minutes or until golden and crisp.
4.

Meanwhile, for the salted caramel sauce, combine the sugar, butter and cream with 1/2 tsp salt in a saucepan over medium-low heat, stirring until sugar dissolves. Cool slightly.
5.

Serve the tart with creme fraiche and salted caramel sauce.