Ingredients

Frangipane

• 50g unsalted butter, softened
• 75g caster sugar
• 1 egg, lightly beaten
• 75g almond meal

Assembly

• 375g Carême butter puff pastry, thawed
• 1 egg yolk, lightly beaten
• 4-5 Pink Lady apples, cored, quartered and thinly sliced
• 30g butter, softened
• 1/4 cup apricot jam, warmed gently

Method

1. Preheat oven to 220°C (200°C fan-forced).  Lightly grease a baking tray and line with baking paper.
   
   
2. Unroll the puff pastry and place on the tray.  Lightly score a border around the pastry 3cm in from the edge and refrigerate for 20 minutes.
   
   
3. While the pastry is chilling, prepare the frangipane.  In a bowl combine the sugar and butter and beat until pale then add the egg and beat until just combined.  Finally add almond meal and mix with a wooden spoon.
   
   
4. Remove pastry from the refrigerator and spread the frangipane over the pastry inside the border.  Top the frangipane with the sliced apple and brush the border of the pastry with beaten egg.
   
   
5. Break the remaining butter into small pieces and dot it over the apple then bake in the preheated oven for 10 minutes.  After 10 minutes, reduce oven temperature to 200°C (180°C fan forced) and cook for a further 30-35 minutes or until the pastry is golden brown.
   
   
6. Warm the apricot jam in a microwave for 10-15 seconds then once the tart is removed and still hot, glaze the apples by brushing them with the jam.
   
   
7. Serve warm with vanilla ice cream and/or River Kitchen Salted Caramel sauce.