AP­PLE & WAL­NUT FRANGIPANE TART

SERVES 6 PREP 20 MINS COOK 20 MINS

Homes+ (Australia) - - EASY FOOD -

50g but­ter, soft­ened

1⁄4 cup brown sugar 1 egg

1⁄2 cup ground wal­nuts 11⁄2 tbsp plain flour 1 tbsp but­ter­scotch schnapps

1 tsp ground cin­na­mon

1 sheet frozen puff pas­try, thawed

2 Granny Smith ap­ples, thinly sliced on man­dolin 2 tbsp de­mer­ara sugar ic­ing sugar, to dust vanilla ice-cream, to serve

ONE Pre­heat oven to 220°C/200°C fan. Line an oven tray with bak­ing pa­per.

TWO In a small bowl, us­ing an elec­tric mixer, beat but­ter and sugar to­gether un­til pale and creamy. Add the egg and beat un­til com­bined. Stir in the ground wal­nuts, flour, schnapps and cin­na­mon.

THREE Place pas­try on tray and prick with a fork. Lightly score a bor­der along pas­try 2cm from edge. Spread frangipane mix­ture onto pas­try in­side bor­der.

FOUR Ar­range ap­ple slices over frangipane and sprin­kle with de­mer­ara sugar. Bake for 15-20 mins or un­til pas­try is puffed and ap­ple is light golden. Dust with ic­ing sugar. Serve tart warm with vanilla ice-cream.

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