Apple frangipane tart with salted caramel sauce




Prep Time


Cook Time




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


  • 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


  • 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.



(Source:; November 29, 2021;
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