250g cake wheat flour
Pinch of salt
30ml icing sugar
180g butter, cold and cut into cubes
3-4 tablespoons cold water
150g walnuts, toasted
150g cashews, toasted
100g butter, soft
90g castor sugar
30ml cake flour
4 free range eggs
5ml ground cinnamon
5ml ground mixed spice
8 JAZZ™ Apples, cored and thinly sliced
30ml butter, melted
Egg, lightly whipped
15ml brown sugar
30ml apricot Jam, melted
Salted caramel sauce
200g (1/2 cup) castor sugar
250ml (1 cup) fresh cream
60g butter, cut into cubes
Large pinch of Maldon Sea salt flakes
- Place the flour, salt and icing sugar in a food 2
- Add the butter and pulse to mix, adding a little water at a time, just until the dough forms.
- Take out the processor and gently mould into a round and wrap in clingfilm and chill for 1 hour.
- For the frangipane, place the walnuts and cashews in a processor and blitz until it resembles fine crumbs. Add the soft butter and the remaining ingredients and pulse to form a smooth paste. It may be slightly grainy from the nuts.
- To make the caramel sauce, place the castor sugar in a saucepan with 1 Tbl of water.
- As it heats, swirl the pan until all the sugar is melted and is a caramel colour.
- Add the cream and continue to boil until the sauce is thickened and any hard caramel has dissolved. Add the butter and salt and whisk to combine well.
- Preheat the oven to 200º C.
- On a well-floured surface, roll the pastry out into a rough round of 30cm.
- Spread a thick layer of frangipane over the base, leaving a border of roughly 3 cm.
- Arrange the slices of apple over the frangipane, allowing a slight overlap.
- Fold the edges over part of the apple slices, whilst overlapping and pressing together lightly to seal.
- Using the melted apricot jam, gently brush the apple slices till lightly coated.
- Brush the edges with egg wash and sprinkle over brown sugar on the pastry
- Bake for 30 – 40 minutes until golden brown and crisp around the pastry edges.
- Drizzle over some of the caramel sauce. Serve with ice cream and extra caramel sauce on the side.
This recipe was created by Emma Wilson.