Created by ImPat on July 1, 2017
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: When the tarts come out of the oven, brush them lightly with the caramel sauce to glaze.
Step 6: To serve cut across into slices and serve with a drizzle of caramel sauce and a blob of lightly whipped cream.