The tart apples, carmelised brown sugar and nutty flavours of hazelnut frangipane complement the crunchy texture of the buttery pastry.

Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 8 person.

Ingredients

• 100g butter, at room temperature

• 100g (1/2 cup, firmly packed) brown sugar

• 1 egg

• 100g (1 cup) hazelnut meal

• 40g (1/4 cup) plain flour

• 1 tsp ground cinnamon

• 2 tbs Frangelico

• 2 sheets frozen butter puff pastry, just thawed

• 3 Fuji apples, very thinly sliced crossways

• 1 tbs lemon juice

• 55g (1/4 cup) caster sugar

• Vanilla ice-cream, to serve

Method

• Step 1

  Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.

• Step 2

  For frangipane, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal, flour, cinnamon and Frangelico and stir to combine.

• Step 3

  Place a sheet of pastry on each prepared tray. Prick pastry with a fork, leaving a 2cm border around the edge. Spread the frangipane over each pastry sheet, leaving a 2cm border around the edge.

• Step 4

  Arrange the apple slices over the frangipane and lightly brush with lemon juice. Sprinkle with 1 tbs of the caster sugar. Bake, swapping trays halfway through cooking, for 20 minutes or until pastry is puffed and apple is light golden.

• Step 5

  Sprinkle tarts with remaining sugar. Use a blowtorch to caramelise. Serve warm or at room temperature with ice-cream.