Apple Frangipane Tarts
- 1 x 435g Carême sweet vanilla bean shortcrust pastry, defrosted
- 100g unsalted butter, softened
- 150g raw caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 30g cornflour
- 150g almond or hazelnut meal
- 1 teaspoon cinnamon
- 4 apples cored
- whipped cream to serve
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Step 1 - click here to display
Preheat oven to 190°C (170°C fan-forced). Unroll defrosted pastry sheet, using a 12cm round pastry cutter (or small saucer), cut 8 circles. You may need to re-roll the trim to get the 8th circle.
Line the tart tins with pastry, transfer tarts to a baking tray and pop in the fridge to keep cool.
Step 2 - click here to display
For the filling, beat softened butter, sugar and vanilla extract until pale and creamy, add the eggs and cornflour, beat until just combined. Combine the cinnamon with the almond meal, using a metal spoon gently fold the almond meal and cinnamon into egg mixture. Divide the filling evenly between the prepared tart tins
Step 3 - click here to display
Cut cored apples into ½ cm thick slices. Place 6 or 7 slices of apple on top of the frangipane filling. Bake for 35 minutes until the filling is puffed and golden.
Leave to cool before carefully turning out onto a wire rack. To serve dust with icing sugar and a dollop of whipped cream.