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CRISPY CARAMEL APPLE TART AND MY FOOL PROOF FRANGIPANE


  • Author: Sneh Roy
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dessert, Autumn
  • 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

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

  1. Pre-heat oven to 200C (400F). Line a large baking sheet with baking paper.
  2. To prepare frangipane, mix all ingredients in a medium bowl with a spoon until it forms a thick smooth paste.
  3. 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.
  4. 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.