Shortbread Crusted Apple and Hazelnut Tart
and Salted Caramel Drambuie Crème Fraiche
Buttery shortbread crust filled with a layer of nutty frangipane, Drambuie soaked sultanas, caramelised apples and Drambuie honey caramel marbled through creme fraiche.
- Short on time?Hack: Use a ready made shortcrust pastry instead of the home made shortbread.
- Prepare30 minutes, plus 2hrs chilling
- Cook1 hour
FOR THE APPLE FILLING
- 100g sultanas
- 60ml Drambuie Whisky Liqueur
- 150g roasted hazelnuts
- 80g butter, softened
- 100g caster sugar
- 1 large egg
- 40g plain flour
- 1½ tsp cinnamon
- zest of ½ an orange
- 2 red apples
- 1½ tsp cornflour
FOR THE SHORTBREAD PASTRY
- 200g butter, softened
- 50g caster sugar
- 200g plain flour
- 100g cornflour
FOR THE SALTED DRAMBUIE HONEY CARAMEL SAUCE
- 100g runny honey, plus 1 tbsp for brushing
- 50g caster sugar
- 1 tbsp orange juice
- ½ tsp sea salt flakes
- 2 tbsp double cream
- 2 tbsp Drambuie Whisky Liqueur
- 300g crème fraiche, to serve
1. Add the sultanas and Drambuie to a small bowl and soak overnight.
2. To make the Shortbread pastry add the butter and sugar to a large bowl and beat to combine. Tip in the flour, cornflour and a pinch of salt and stir in until just combined and clumpy. Press into the base of a 36cm x 11cm tart tin, ensuring even thickness on the base and sides. Prick the base and chill in the fridge for 2 hours.
3. To make the caramel, stir the honey, sugar and orange juice together in a pan and set over a low-medium heat stir until the sugar has dissolved. Increase the heat and cook until you have a rich deep caramel colour, swirling rather than stirring the mixture in the pan to prevent it from catching. Remove from the heat and stir in the cream, salt then finally the Drambuie. Cool completely.
4. Preheat the oven to 180°C. Bake the tart case for 20 minutes.
5. While the tart case is cooking make the frangipane. First blitz the hazelnuts to fine crumbs and set aside. In a bowl beat together the butter and 80g sugar until combined. Beat in egg, then fold in the hazelnuts, flour, cinnamon and orange zest.
6. Quarter, core and thinly slice the apples, ideally using a mandolin. Add to a bowl with the cornflour and remaining 20g caster sugar and toss to coat.
7. Spoon the frangipane mixture into the tart case and gently spread over the base, careful not to drag up any of the delicate base. Drain the sultanas, discard any remaining Drambuie and scatter over the frangipane. Arrange the apple slices in two lines over the frangipane and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Gently brush 1 tbsp honey over the warm apples.
8. Marble the cooled caramel through the crème fraiche and serve alongside the tart.