serves

 

6

Prep Time

40mins

Cook Time

40mins

Difficulty

Capable

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

Ingredients

• 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.