Crispy Caramel Apple Tart And My Fool Proof Frangipane

by | Apr 22, 2016 | 14 comments

Crispy Caramel Apple Tart - Cook Republic

If you love mug cakes (of course you do!) then you will love this quick dessert of buttery flaky pastry  topped with a caramel fudgy frangipane and paper thin apple slices, baked to golden must-be-eaten-with-a-dollop-of-ice cream perfection. An abomination of a traditional tart masquerading as a thin-crust sweet pizza, who really cares what it is called as long as it takes less than half an hour from the oven to seducing you on the couch.

Okay, if you are used to the ease of a 2 minute mug cake then the 20 minutes it takes to bake this might seem like a stretch but believe me you, it is worth it. A good quality frozen puff pastry is a must. This forms the base of the dessert. The frangipane or sauce if you will can be made in a minute (My boys timed me!), can be made in advance and will keep in the fridge for up to 4 days. Are you getting excited yet? I am sharing my secret, fool proof, gorgeous caramel frangipane recipe. So use it wisely. And you literally need one apple.

Crispy Caramel Apple Tart - Cook Republic Secret Caramel Frangipane - Cook Republic

crispy_caramel_apple_tart4 crispy_caramel_apple_tart5 crispy_caramel_apple_tart6 crispy_caramel_apple_tart7 crispy_caramel_apple_tart8Vintage Mortar Pestle, Australian bush flora - photo, Sneh Roy

I wanted to get this amazing recipe to you in time for the weekend. Hope you make it. Hope you love it. This weekend I add two more gorgeous stone mortar and pestle sets to my collection of aged vintage treasures. I was lucky enough to score these on ebay and etsy as they are increasingly hard to find. They were made by Wedgwood in England and were the pride of apothecaries and used by pharmacists dating as far back as the early 19th century.  The light is dappled in my favourite corner of my kitchen where these are resting at the moment nestled amidst a bunch of foraged Australian bush flora and I can sense a weekend of pestos, chutnies and spice rubs coming alive in them.

Don’t forget to share your feedback in the comments below and if you snap a picture, tag me on Instagram with #cookrepublic. I have over 100 such fun and quick recipes in my cookbook Tasty Express which would make an awesome gift to yourself or a loved one. I have very limited copies left and my publishers have run out of their copies, so don’t miss out on a great bargain ($9.95 capped shipping in Australia no matter how many copies you buy!)

Happy weekend lovely folks! x

BROWSE >> APPLE RECIPES
BROWSE >> DESSERT RECIPES

THREE YEARS AGO – ZUCCHINI COCONUT LUNCHBOX BREAD
FOUR YEARS AGO – RICOTTA MUFFINS WITH STRAWBERRY
FIVE YEARS AGO – CITRUS MADELEINES
SEVEN YEARS AGO – WHOLEMEAL AND TOTALLY WICKED CHOCOLATE CAKE

 

CRISPY CARAMEL APPLE TART AND MY FOOL PROOF FRANGIPANE

5 from 3 votes
Print Recipe Rate / Comment
Course // Autumn, Dessert
Cuisine // Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 1 apple, thinly sliced
  • 1 puff pastry sheet, cut into a 20 cm round
  • raw sugar, to sprinkle
  • icing sugar, to dust

for the frangipane

  • 1 cup (100 g) almond meal
  • 1 egg
  • 50 g butter, room temperature
  • 50 g rapadura sugar, or coconut sugar
  • 1/2 teaspoon vanilla bean powder, or vanilla extract

Instructions

  • Pre-heat oven to 200°C (400°F). Line a large baking sheet with baking paper.
  • To prepare frangipane, mix all ingredients in a medium bowl with a spoon until it forms a thick smooth paste.
  • Score a 1cm border in the pastry round. Spread the frangipane inside this border all over the pastry round. Arrange apple slices in a circle. Sprinkle with extra raw sugar. Bake in the pre-heated oven for approximately 18 minutes until golden and crisp.
  • Remove from oven. Dust with icing sugar. Cut into slices and serve warm with vanilla ice cream.

Notes

  1. I bake using a convection oven setting. If baking in a fan-forced oven, reduce oven temperature by approximately 20°C (68F).
  2. Make sure you remove the seeds of the apple after slicing it thinly.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Find More Recipes By CategoryAutumn Baking Dessert Fruit Pies + Tarts Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

14 Comments
  1. Kath

    Looks like such a nice tart! Perfect for the long weekend. We have one of those mortar and pestles as well, as my Gradfather was a pharmacist – my Mum doesn’t want to use it for food though, she’s worried about what drugs etc may have been absorbed into the stone! It’s also massive and far too heavy to pull out every time we need a mortar and pestle!

    Reply
  2. Rosa

    So pretty and tempting! I love the last picture…

    Cheers,

    Rosa

    Reply
  3. Ange

    5 stars
    Scrumptious! Looks devine as always. One day I’ll show you a real easy version of a puff pastry (if you like) that you can use in recipes like this! Happy weekend to you! x Ange

    Reply
    • snehroy

      I’d like that very much Ange. Thanks! x

      Reply
  4. Vickie

    this looks amazing!

    Reply
  5. Sarah | Broma Bakery

    This looks STUNNING. My sister and I are always on the lookout for good tarts. We may just have to whip this one up this weekend!

    Reply
  6. Christina Taylor

    5 stars
    So amazing the caramel you have shared… the process is healthy too… please promote your creative recipes with the help of vinyl banners, roll up banners & so on…. thanks for sharing!!!

    Reply
  7. shibani

    The tart looks divine and I have made this frangipane and the almond meal gives a great texture.

    Reply
  8. Claudia | The Brick Kitchen

    In LOVE with your caramel frangipane! It looks gorgeous, and I’m sold on the less than a minute to make. I love these sort of make-and-eat in 30min desserts – perfect for those after dinner sweet cravings haha. Lately I’ve been keeping balls of cookie dough (the new york times recipe- SO good) in the freezer, ready to put straight in the oven. Way too tempting though.

    Reply
    • snehroy

      Cheers Claudia! Will have to look that NYT recipe up, sounds delish x

      Reply
  9. Ian

    Beautiful photos! Makes the treat even more appealing. Thank you for the recipe, will try this for Mothers day.

    Reply
  10. Aanchal Kripalani

    5 stars
    Hello Sneh

    Came across this recipe indirectly via Instagram and I’m so awed by the simplicity of it! I strictly follow a glutenfree diet and I’m surely going to recreate a gf version of this yummy treat. Will surely be tagging you
    xxx @thatpassionatecook_

    Reply
    • Sneh

      Amazing Aanchal! Thank you! I hope the gf version works a treat, very curious to see it. xx

      Reply

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