JAZZ™ Apple galette with nut frangipane and salted caramel sauce - JAZZ Apple ZA
Serves 12 INGREDIENTS 250g cake wheat flour Pinch of salt 30ml icing sugar 180g butter, cold and cut into cubes 3-4 tablespoons cold water Nut Frangipane 150g
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Offset spatula
- Saucepan
- Whisk
- Oven
- Baking sheet
- Refrigerator
- Plastic wrap
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 250g cake wheat flour
- Pinch of salt
- 30ml icing sugar
- 180g butter, cold and cut into cubes
- 3-4 tablespoons cold water
- 150g walnuts, toasted
- 150g cashews, toasted
- 100g butter, soft
- 90g castor sugar
- 30ml cake flour
- 4 free range eggs
- 5ml ground cinnamon
- 5ml ground mixed spice
- 8 JAZZ™ Apples, cored and thinly sliced
- 30ml butter, melted
- Egg, lightly whipped
- 15ml brown sugar
- 30ml apricot Jam, melted
- 200g (1/2 cup) castor sugar
- 250ml (1 cup) fresh cream
- 60g butter, cut into cubes
- Large pinch of Maldon Sea salt flakes
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