Caramel Tart | becs-table.com.au
Bake Club Blog roll Recipes

French Caramel Tart – Made at Bec’s Table Bake Club

French Caramel tart or Frangipane tart with a caramel walnut topping.  Whatever you want to call it, it’s a keeper.

French Caramel tart becs-table.com.au

Frangipane tart with walnut caramel topping.

I’ve noticed once again I’m posting a recipe with 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
5 from 1 reviews
Caramel Topped Frangipane Tart
 
Author:
Recipe type: Dessert
Cuisine: French
Ingredients
  • You'll need a quantity of sweet shortcrust pastry.
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)
Method
  1. Cream the butter and sugar
  2. Add the finely grated lemon zest
  3. Then add eggs gradually
  4. Mix the almonds and flour together then add into batter. The mix should be smooth but not aerated
  5. Roll out the sweet paste (pastry) to 3mm thick and line the tin.
  6. Fill the unbaked shell ¾ full with frangipane
  7. Bake until a golden brown and set
  8. Remove the tart from the oven and cool
  9. Heat the cream to boiling point (TM: set to 100c/4m/sp 2)
  10. 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.)
  11. Wet the sugar and brush down the sides of the pot with a wet pastry brush don't stir it.
  12. 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.)
  13. Gradually add the hot cream, stirring to achieve a smooth, creamy caramel
  14. Add the walnuts/ or another nut mix And stir through
  15. Add the topping to the pastry taking care, not to overfill the tarts set aside to cool before serving.

Bake Club is run once a fortnight for four or five sessions a term.  Want to find out more?   Check out our Classes Page.

or check out our Bake Club ebook

 

You Might Also Like...

1 Comment

  • Reply
    Angela
    29/06/2016 at 11:29 am

    I made this today and it was devine. My guests were amazed. Thank you Bec. x

Love to hear from you!

WordPress spam blocked by CleanTalk.