Armagh apples are a strong part of Irish food heritage, and have European PGI status, meaning they are specific to their geographical region. Not only that, but they’re delicious, too!
Ingredients
For the frangipane:
3oz/75g caster sugar
3oz/75g unsalted butter
1 large egg (beaten)
4oz/110g ground almonds
1oz/25g plain flour
½ fl oz/15ml milk
A dash of Calvados
For the tartlet:
4 thin rounds puff pastry, approximately 6in/15cm in diameter
For the caramel sauce:
14oz/400g caster sugar
16fl oz/500ml cold water
16fl oz/500ml cream
3-4 eating apples
1oz/25g unsalted butter, melted
A little icing sugar
For the garnish:
A little crème fraîche and fresh mint leaves
Method
Preheat your oven to 180°C/350°F/Gas mark 4.
For the frangipane: Beat the butter and sugar until light and fluffy, then fold in the egg, ground almonds, flour, milk, and finally, the Calvados. Chill in the fridge until required.
For the tartlets: Place the puff pastry discs onto a floured baking tray and prick with a fork, then bake in the pre-heated oven for 8-10 minutes or until golden brown and slightly rising. While still warm, and to keep the disc quite flat, place another baking sheet on top and push down slightly to expel the air from the pastry.
A caramelised apple tart inspired by the “Orchard of Ireland” – County Armagh. Brandy could be used instead of Calvados, if preferred.
For the caramel sauce: In a heavy-based pan, heat the sugar and water gently until it forms a rich golden syrup. Remove from the heat and allow to cool slightly, then heat the cream and carefully add to the syrup. Return to the heat for a few seconds. Strain through a fine sieve if necessary.
Arrange the cooled pastry discs on a baking sheet and spread a layer of the frangipane on each one, leaving a narrow margin around the edge. Peel, core and thinly slice the apples and arrange neatly on top of the tarts. Brush with melted butter and bake for 10-12 minutes. Finally, dust the tart with icing sugar and place under the grill until the sugar starts to caramelise.
Serve the tartlets on warmed dessert plates, with a drizzle of caramel sauce around them. Garnish with a little crème fraîche and a sprig of mint, and dust with the icing sugar.
Source: Ireland.com
