These pretty little tartlets are just as good for dessert as they are for afternoon tea. This quantity makes 6 tartlets but you could just make one larger tart if you prefer.
Caramel Apple Frangipane Tartlets
For the Pastry
- 250g plain flour
- Pinch of salt
- 125g unsalted butter, cubed and softened slightly
- 1 egg
- 25g sugar
- 1tbsp cold water
For the Filling
- 100g unsalted butter, softened
- 90g caster sugar
- 2 eggs
- 100g ground almonds
- ½ tsp caramel essence
- 2 tbsp plain flour
- Pinch of salt
- 2 large red apples
- 1 tbsp lemon juice
- 1 tbsp caramel sauce
- To make the pastry, put the flour into a large bowl and make a well in the centre.
- Add the butter, egg, sugar and salt into the centre and using your fingertips, rub everything in the middle together.
- A little at a time, mix the flour into the centre until the mixture resembles fine breadcrumbs. Add the cold water and mix until it forms a dough.
- Push it together gently until smooth. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Alternatively, place the flour, butter, sugar and salt into a food processor and blitz until the mixture resembles fine breadcrumbs. Add the egg and enough water to form a smooth dough. Wrap the dough in cling film and refrigerate.
- Grease and line 6 loose-bottomed tartlet tins with baking parchment.
- Thinly roll out the pastry and use to line the tartlet tins and refrigerate for 30 minutes.
- Preheat the oven to 200C/180C fan. Line the pastry cases with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the baking beans and paper from the pastry and return to the oven for another 5 – 8 minutes until the pastry starts to turn a golden colour. Remove from the oven and leave to cool a little.
- For the filling, using your electric hand mixer, beat the butter and sugar together until pale and fluffy. Beat in the caramel essence, then beat in the eggs one at a time.
- Beat in the almonds, flour and salt until just combined. Divide the mixture evenly between the tartlet cases.
- Core the apples and using a mandolin, thinly slice the apples. Toss the apple slices in the lemon juice and then push the apple slices in the shape of flowers deep into the frangipane mixture.
- Reduce the oven temperature to 180C/160C fan and bake the tartlets for another 30 – 40 minutes until golden and just set.
- Heat the caramel until fairly liquid and brush over the apples. Cool the tartlets for 5 minutes before removing them from the tins and leaving them to cool completely before serving.
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