Apple Frangipane Tarts

These Apple Frangipane Tarts are a sweet, nutty delight! Our shortcrust pastry is filled with a fragrant frangipane made from almond meal, sugar, and a hint of cinnamon, then topped with thinly sliced apples. Baked to golden perfection, these individual tarts are perfect for a cozy dessert, served with a dusting of icing sugar and a dollop of whipped cream for an extra touch of indulgence.

Prep Time: 45 minutes
Cook Time: 35 minutes
Serves: 8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (435g packet) 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.

Method

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.
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.
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.