Salted butterscotch apple tart

Name: Salted butterscotch apple tart
Total time: 1 h
Yield: Serves 8
Ingredients: 300g puff pastry; 25g salted butter at room temperature; 25g icing sugar; 25g ground almonds; 25g plain flour; 1 small egg yolk; 3-4 eating apples; 100g dark soft brown sugar; 50g salted butter; 100ml double cream; 1 tsp vanilla extract; sea salt flakes

Published: November 11, 2016 at 1:15 PM

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Serves 8

Easy

Total time: 1 hr

0 reviews

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This gorgeously sweet and salty apple looks super impressive but is easy to make with shop-bought puff pastry. Arrange the apples to make a perfect pinwheel shape

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Alternatives

Complete the dish

Try this salted butterscotch apple tart, then check out our tarte tatin, apple tart, apple pie, Dorset apple cake and treacle tart. Also check out more seasonal apple recipes.

Ingredients

Nutrition

300g puff pastry
25g salted butter

at room temperature
25g icing sugar
25g ground almonds
25g plain flour
1 small egg yolk
3-4 eating apples

BUTTERSCOTCH SAUCE

100g dark soft brown sugar
50g salted butter
100ml double cream
1 tsp vanilla extract
sea salt flakes

Nutrition: per serving

kcal407
fat27g
saturates14.2g
carbs35.7g
sugars21.7g
fibre1.8g
protein4.2g
salt0.6g

Method

step 1

Heat the oven 200C/fan 180C/gas 6. Roll the pastry out to 1⁄2cm thickness, cut out a circle approximately 26cm, then prick all over with a fork. Lay a sheet of baking paper on a solid baking sheet and put the pastry on top. Chill in the fridge while you make the sauce and frangipane filling.
step 2

To make the butterscotch, put the sugar and butter in a pan and heat gently until the sugar has dissolved. Stir in the cream, then increase the heat and simmer for 2 minutes, stirring all the time. Take off the heat and stir in the vanilla and a big pinch of salt.
step 3

To make the frangipane, beat the butter, then mix in the icing sugar, almonds and flour. Add the egg and mix it in. Spread the frangipane over the pastry, going right to the edge, then put it in the fridge.
step 4

Peel, quarter and core the apples, then slice them as finely as possible. Arrange the apple slices on top of the tart so they overlap and fan out from the centre of the tart, completely covering the pastry. Cover the apples with baking paper and put another baking tray on top to keep the apple slices flat while cooking. Bake for 15 minutes, then remove the top tray and baking paper and cook for another 30 minutes, or until the pastry is crisp underneath. Take out and brush with just enough butterscotch to cover the surface in a thin layer. Put back in the oven for 5 minutes. Leave to cool for 10 minutes before serving with the rest of the sauce.

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