July 01, 2017
Comfort Food, Desserts, Fancy/Entertaining,
Dairy, Eggs, Fruit, Apple, Birthday, Christmas, Easter, Entertaining, Ladies Luncheon, Thanksgiving, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Butter/Margarine more
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"From our Saturday newspaper The Weekend West. Times are estimated. Makes 2 tarts serving 6 to 8 people. Also note that our pastry sheets are approximately 22cm to 24cm square."
Cream the butter and the sugar until light and fluffy and then add the yolk and whole egg and combine and then add the almonds then the flour.
Place the sugar in the base of a wide pan and place over a low heat and watching it carefully, allow the sugar to melt and finally caramelise; you will need to shake the pan occasionally, but don't be tempted to stir it and when it is golden brown, remove from the heat and carefully add the cream; you may need to return it to a low heat for the caramel to melt and for it all to combine.
Cut the pastry sheet in half and place both pieces on a baking sheet and then divide the frangipane cream between the two, spreading it out but leaving a 1cm border to the pastry.
Core the apples, cut then in half, slice them thinly and arrange the slices down the frangipane and bake in a 200C oven until the pastry is well browned.
When the tarts come out of the oven, brush them lightly with the caramel sauce to glaze.
To serve cut across into slices and serve with a drizzle of caramel sauce and a blob of lightly whipped cream.
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