As soon as I saw this tart posted over on Apple & Spice, I knew it had to be baked.
How could apples, caramel and frangipane ever be a bad combination?!
As I suspected, the three made very happy companions in their sweet pastry case; so much so that the pony devoured the tart at record speed and I barely got a look in.
The tiny sliver of this I did manage to steal wasn’t anywhere near enough, and I will definitely have to make it again in the near future so I can have a proper slice.
I changed Katie’s pasty recipe to my usual sweet shortcrust as I didn’t need it to be gluten free, but if you are on a GF diet I would definitely give hers a go. I also left out the peanut brittle, just because I didn’t have any, but to be honest I think the tart is special enough without.
Served warm it’s definitely more of a winter dessert, but I think it would also work well cold as we finally move into spring – either way it’s a winner!
Caramel apple and almond tart (adapted from Apple & Spice)
For the pastry:
- 125g plain flour
- 25g caster sugar
- 65g butter
For the filling:
- 150g tinned caramel (about half a tin of Carnation)
- 3 granny smith apples
- 55g butter
- 55g caster sugar
- 1 medium egg
- 1/2 tsp almond extract
- 55g ground almonds
- 10g plain flour
- 1 tbsp caster sugar
To make the pastry, rub together the butter and flour until the mixture resembles breadcrumbs, then stir in the sugar. Add cold water a teaspoonful at a time, cutting through the mixture with a knife, adding more water until it starts to clump together. Use your hands to squash the dough into a ball, then chill in the fridge for half an hour. Roll out the pastry on a lightly floured surface and use to line a fluted flan dish – I think mine is about 10″ which makes quite a shallow tart.
Chill the pastry for another half hour, then blind bake at 180 degrees for 10 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, or until golden. Take out of the oven and leave to cool for a few minutes, then spread the caramel in an even layer all over the bottom.
For the filling, beat together the butter and sugar, then add the egg and almond extract. Fold in the almonds and flour, then spread this on top of the caramel. Peel, core and slice the apples, then arrange in a fanned out pattern on top of the tart. Katie’s top tip is to keep the apples in a bowl of iced water with a drop of lemon juice in to stop them going brown while you’re chopping the rest – it works well!
Sprinkle the tablespoon of caster sugar over the top of the tart, then bake at 180 degrees for 30-40 minutes – check it’s done by poking a knife into one of the apple slices, if it’s cooked it will slide through with no resistance. Serve warm or cold, up to you!