| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | American |
| Special Occasion | Halloween |
| Diet | Other |
| Preparation | Moderate |
| Calories | 698 |
| Fat | 50g |
| Saturates | 21g |
| Protein | 10g |
| Carbs | 60g |
| Sugars | 28g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6
Unroll the pastry and use it to line a 23cm loose-bottomed fluted tart tin, pressing it into the edges and leaving a little overhang. Prick the base with a fork and chill for 15 minutes. Cover the base with foil then bake the shell for 15 minutes. Allow to cool and reduce the oven temperature to 180°C, gas mark 4.
To make the frangipane, whisk 100g butter and 100g caster sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the almonds, flour, 2 tsp vanilla extract and a pinch of salt.
Combine 60g unsalted butter, the maple syrup, organic sugar, ½ tsp pumpkin spice and pecans to create the maple pecan topping in a pot. Simmer for two minutes until melted and glossy.
Spread the frangipane evenly over the cooled pastry case and loosely arrange the apple slices on top, pressing them in lightly. Spoon the pecan topping over the apples and bake for 35-40 minutes, until the frangipane is set and golden.
Whip the cream and vanilla until soft peaks form. Unmold the tart and serve warm with whipped vanilla cream.
