Serves 12

250g cake wheat flour
Pinch of salt
30ml icing sugar
180g butter, cold and cut into cubes
3-4 tablespoons cold water

Nut Frangipane
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


  1. Place the flour, salt and icing sugar in a food 2
  2. Add the butter and pulse to mix, adding a little water at a time, just until the dough forms.
  3. Take out the processor and gently mould into a round and wrap in clingfilm and chill for 1 hour.
  4. 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.
  5. To make the caramel sauce, place the castor sugar in a saucepan with 1 Tbl of water.
  6. As it heats, swirl the pan until all the sugar is melted and is a caramel colour.
  7. 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.
  8. Preheat the oven to 200º C.
  9. On a well-floured surface, roll the pastry out into a rough round of 30cm.
  10. Spread a thick layer of frangipane over the base, leaving a border of roughly 3 cm.
  11. Arrange the slices of apple over the frangipane, allowing a slight overlap.
  12. Fold the edges over part of the apple slices, whilst overlapping and pressing together lightly to seal.
  13. Using the melted apricot jam, gently brush the apple slices till lightly coated.
  14. Brush the edges with egg wash and sprinkle over brown sugar on the pastry
  15. Bake for 30 – 40 minutes until golden brown and crisp around the pastry edges.
  16. 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.