The finest : Apple Frangipane Tart with salty caramel sauce Recipe for you…
French style tart has a fruity twist. Top it off with salted caramel sauce for a dessert everyone will like
METHOD
- For Cambodia, combine all materials in the food processor and white until it is combined. Cool for 30 minutes.
- Prehead oven up to 200C. Place the apple in an acidized water bowl. Roll the pastry on the working surface of the flour to 5mm thick and cut 32cm. Move to a paper baking shell and paper, using a small sharp knife, a border score of 1cm. The cake in a stab with a fork, tan top with Cambodia. Drain the apple and set it in a circle overlapping concentric above.
- Donate butter, rosemary, and sugar in a pan over medium heat until melting. Apple brush, then bake for 30 minutes or until golden and crisp.
- Meanwhile, for salty caramel sauce, mix sugar, butter and cream with 1/2 teaspoon salt in a pan over medium heat, stir until the sugar dissolves. A little cool.
- Do tart tea with creme fraiche and salty caramel sauce.
INGREDIENTS
- 7 GrannySmith apples,peeled, 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