Crispy caramel apple tart and my fool proof frangipane

• Vegetarian

• Produce

  • 1 Apple

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup Almond meal
  • 1 Icing sugar
  • 50 g Rapadura sugar
  • 1 Sugar, raw
  • 1/2 tsp Vanilla bean

• Bread & Baked Goods

  • 1 Puff pastry sheet

• Dairy

  • 50 g Butter

Found on cookrepublic.com

Ingredients

• 1 apple, thinly sliced
• 1 puff pastry sheet, cut into a 20 cm round
• raw sugar, to sprinkle
• icing sugar, to dust
• 1 cup (100g) almond meal
• 1 egg
• 50g butter, room temperature
• 50g rapadura sugar (or coconut sugar)
• ½ teaspoon vanilla bean powder (or vanilla extract)

Directions

• Pre-heat oven to 200C (400F). Line a large baking sheet with baking paper.
• To prepare frangipane, mix all ingredients in a medium bowl with a spoon until it forms a thick smooth paste.
• Score a 1cm border in the pastry round. Spread the frangipane inside this border all over the pastry round. Arrange apple slices in a circle. Sprinkle with extra raw sugar. Bake in the pre-heated oven for approximately 18 minutes until golden and crisp.
• Remove from oven. Dust with icing sugar. Cut into slices and serve warm with vanilla ice cream.