Cooked by Angelina - Makes Two tarts - each of which feeds four
Apple Tart is a firm favourite at Marsala Rama HQ but this little twist of hazelnuts and bay leaves make it, for us, even more indulgent. Go easy on the caramel - it's addictive stuff!
For the Apple Tart
All butter - organic Puffy pastry (i like the Dorset Pastry Company which comes in a pack of 325grams)
Coxs Orange Pippins - about 7 or 8 - peeled, cored and very thinly and evenly sliced
50gms unsalted butter
4 Bay leaves
3 tablespoons of Icing Sugar
Apple or Apricot Jam for glazing
For the Hazelnut Frangipane
60g butter - at room temperature
75g icing sugar
1 teaspoon vanilla bean paste
100gms finely ground hazelnuts (or you could use almonds)
3 tablespoons of Frangelico/Hazelnut Liqueur (or use ameretto if using almonds)
For the Bay Leaf Caramel
250mls caster sugar
Small amount of water (about 2 tablespoons)
250ml double cream
5 bay leaves
Heat the oven to 200 degrees. Roll out the pastry so that it's about 3mm thick and then cut into 2 big circles (or small individual circles if you want individual tarts). Make a border 1cm from the edge of the pastry using the blunt side of a knife (this is the bit that will rise). Prick the inner-circle of pastry all over with a fork, put onto a baking tray lined with baking parchment and then put into the fridge to keep cool.
Now to make the filling for the tarts. Cream the butter and icing sugar together with the vanilla until pale. Add the rest of the ingredients and mix well. Meanwhile, prepare the apples by coring, peeling and slicing thinly.
Take your cold pastry out of the fridge and spread a generous layer of the frangipane filling over the pastry. Place the apples over the filling, overlapping them tightly so that they go up to the edge of the border that you made.
Now melt the butter in a pan, with a few bay leaves to infuse. Add icing sugar and mix until a paste. Brush this sugary butter over the apples and place in the oven for about 30 mins until the pasty is golden brown and cooked through. Remove from oven.
Meanwhile, melt the jam and brush over the tart to add a lovely glossy finish (allow tart to cool a little first).
Now to make the caramel sauce. Heat the sugar and water in a pan - don't stir, just swirl the pan. Cook until the sugar turns into a rich red brown caramel colour, then remove from heat. Stir in the double cream and beat until it's a lovely rich consistency.
Rip up the remaining bay leaves and then add to the caramel. Leave to infuse until the bay flavour comes through but isn't over powering - check the flavour after about 15 mins and then leave for longer if the flavour isn't strong enough for your liking. Once you have the flavour concentration right, sieve the mix or remove the bay leaves by hand.
Serve this caramel sauce warm - gently heat up and add more cream to taste. This would also work well with cold ice cream served along side - either vanilla & bay or hazelnut would be delicious - enjoy!
Apple Tart With Hazlenut Frangipane...
Apple tart with hazelnut frangipane and Bay Leaf Caramel
Angela's Apple Tart With Hazlenut Frangipane Recipe
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