Name: CRISPY CARAMEL APPLE TART AND MY FOOL PROOF FRANGIPANE
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 apple, thinly sliced; 1 puff pastry sheet, cut into a 20 cm round; raw sugar, to sprinkle; icing sugar, to dust; 1 cup (100g) almond meal; 1 egg; 50g butter, room temperature; 50g rapadura sugar (or coconut sugar); 1/2 teaspoon vanilla bean powder (or vanilla extract)

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

Instructions

Pre-heat oven to 200C (400F). 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

I bake using a convection oven setting. If baking in a fan-forced oven, reduce oven temperature by approximately 20C (68F).

Make sure you remove the seeds of the apple after slicing it thinly.