Salted Caramel Sauce:
1 firmly packed cup brown sugar
120gm Ballantyne Cultured Style Unsalted Butter
¾ cup thickened cream
½ tsp sea salt flakes
Recipe by Courtney Roulston, serves 6
4 granny smith apples, peeled, halved, cored, thinly sliced
375gm packet butter puff pastry, thawed *must have this brand
20g Ballantyne Cultured Style Unsalted Butter
3Tb caster sugar
Crème fraiche to serve
Frangipane:
60g Ballantyne Cultured Style Unsalted Butter, softened, room temperature
½ cup pure icing sugar
1tsp vanilla bean paste
1 egg, lightly beaten
100g almond meal
1 tsp cornflour
For the frangipane, combine all the ingredients in a food processor and blend until combined. Refrigerate for 30 minutes.
Preheat oven to 200 degrees. Place the sliced apples in a bowl of water with a lemon squeezed into it to stop the apples browning.
Roll out pastry on a floured work surface until 5mm thick. Cut a 32cm round out of the pastry and transfer to a lined baking tray. Using a small knife, score a 1cm border around the outside of the pastry. Prick the inner pastry with a fork, then top center with the frangipane. Drain apples and arrange in an overlapping circular pattern over the top.
Combine butter and sugar in a saucepan over a medium heat until melted. Brush over the apples, then bake tart for 30-40 minutes, or until golden and crisp. Meanwhile for the salted caramel sauce, combine the brown sugar, butter and cream in a saucepan over a medium heat, stirring until sugar dissolves. Bring to the boil, then take off the heat. Add in the sea salt to taste.
Serve the tart with salted caramel and crème fraiche.
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