Apple Tart Fine with Cinnamon Butterscotch

Oh that you could get away with eating this every day!


  • tart fine:
  • 250 g puff pastry
  • 4 apples (pink ladies or similar dry sweet apple)
  • 20 g caster sugar
  • 20 g unsalted butter
  • frangipane:
  • 50 g softened butter
  • 1 egg yolk
  • 65 g ground almond
  • 65 g caster sugar
  • butter scotch:
  • 20 ml water
  • 100 g caster sugar
  • 100 g unsalted butter
  • 100 ml cream
  • 1 cinnamon stick


  1. Frangipane:
  2. The frangipane is going to serve as a sort of sponge at the bottom of our tart, soaking up any juices and keeping the pastry crisp.
  3. Simply combine the egg with almond and sugar using a hand mixer or similar, followed by the softened butter.
  4. Set aside in the fridge.
  5. Apple Tart:
  6. Roll out the puff pastry and cut into a large circular shape using the plate you would like to serve it on as a base.
  7. Now dock this pastry well with a fork and place in the fridge to rest for about 10 minutes.
  8. Peel and core the apples. Slice into thin rounds: it is best to use a mandolin to do this but you can use a knife, just take care to cut them the same thickness - as thin as you can!
  9. Now spread a thin layer of the frangipane across the pastry disc as if buttering bread!
  10. Arrange the slices of apple all around the pastry, overlapping them both for appearance and for texture once the tart has cooked.
  11. Now brush the entire tart with the melted butter and sprinkle the sugar all over.
  12. Return to the fridge for a further 10 minutes. Pre heat the oven to 180°C and place the tart in the centre, cook for 10-12 minutes.
  13. Butterscotch Sauce:
  14. Put the sugar, cinnamon and water in a pot over a high heat. Continue to boil until the sugar caramelises; now add the butter while stirring.
  15. Once all the butter has been incorporated add the cream. Take care at this point as the cream will boil instantly.
  16. Simmer this for 3-4 minutes before serving. It is best to serve this in a jug alongside the tart so you keep the tart crisp for as long as possible.


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