French Caramel tart or Frangipane tart with a caramel walnut topping. Whatever you want to call it, it’s a keeper.
I’ve just fixed this recipe to make it website friendly, and I’ve noticed once again its got loads of nuts in it. I promise I’ll make sure the next recipe I post doesn’t.
This recipe is quick enough to do in our 2 hour Bake Club. In my book that makes it an easy one.
Although you can use any nuts you like on top, we chose to use walnuts or pecans in our 3 Bake Club groups.
Recipe for French Caramel Tart
- Frangipane Mix
- 125 g Unsalted Butter
- 125 g Castor sugar
- 1 Lemon zest
- 2 eggs
- 125 g ground almonds
- 70 g Soft flour (biscuit flour, cake flour or plain if you have neither)
- Nut Topping
- 225 g cream
- 180 g sugar
- 165 g walnuts/other nuts e.g. pecans (Preferably use a mix of pecans)
- Cream the butter and sugar
- Add the finely grated lemon zest
- Then add eggs gradually
- Mix the almonds and flour together
- Add into batter
- Mix should be smooth but not aerated
- Roll out the sweet paste (pastry) to 3mm thick
- Line tin
- Fill unbaked shell ¾ full with frangipane
- Bake until a light brown and set
- Remove the tart from the oven and cool
- Heat the cream to boiling point (TM: set to 100c/4m/sp 2)
- At the same time caramelise the sugar in a heavy-based saucepan on a moderate heat (check out my caramel making for instructions, you can't use the TM here.)
- wet the sugar brush down the sides of the pot with water don't stir it.
- As soon as it's caramelised to your liking, remove from the heat. You can cool the base of the pan quickly in a sink of water, watch out for the splutters.)
- Gradually add the hot cream, stirring to achieve a smooth, creamy caramel
- Add the walnuts/ or other nut mix
- And stir through
- Add the topping to the pastry taking care, not to overfill the tarts
Bake Club is run once a fortnight for five sessions a term. Want to find out more? Check out our Classes Page.