Apple Frangipane Tart With Salted Caramel Sauce. Put the apple mixture to one side and make the crumble. 2 tablespoons heavy cream.
Bring to the boil then take off the heat. Crack in the egg puree till smooth frothy. Leave in the fridge to defrost before serving.
Preheat the oven to 350ºF 175ºC.
Serve with ice cream and extra miso caramel sauce. Take the caramel off the heat add the vanilla extract salt butter sour cream stir to combine. Combine butter and sugar in a saucepan over a medium heat until melted. Place in the oven and bake for 15-18 minutes or until the pastry is risen and golden-brown.
