Tassie Apple Pie with Whiskey Toffee Sauce and Hazelnut Frangipane- IGA Tasmania

Ingredients

• 275g Ashgrove butter
• 275g sugar
• 1 x vanilla bean (scraped)
• 13g frangelico
• 13g sweet sherry
• 40g Ashgrove milk
• 3 x eggs (dropped in 1 at a time)
• 275g hazelnut meal (toasted)
• 35g flour
• 225g dark brown sugar
• 50g butter - unsalted
• 125g Ashgrove thickened cream
• 25mL whisky
• Pinch of sea salt
• 1 sheet puff pastry
• 2 apples, Granny Smith or Royal Gala
• Hazelnut frangipane (prepared through recipe above)
• Whiskey toffee sauce (prepared through recipe above)
• Sugar, to sprinkle
• 120g crème fraîche – to serve
• Place the butter, sugar, vanilla, frangelico, sweet sherry and milk into a mixer; whisk until light and fluffy.
• Slowly add in the 3 eggs, dropped in 1 at a time to allow to mix.
• Remove from mixer and fold in the hazelnut meal and flour.
• Place dark brown sugar, butter and thickened cream into a saucepan and bring to boil; boil for one minute to dissolve sugar and so the sauce thickens.
• Remove from heat and whisk in the whisky and sea salt flakes. Cover and keep warm.
• Using small fluted tart shells, oil and line with puff pastry, lightly dock the pastry. Using a piping bag, fill the base of the tart with the frangipane using approx. 60 to 70g for each tart.
• Slicing the apples on a sheet slicer, roll them up to resemble ‘roses’ and arrange them in the frangipane cream.
• Sprinkle some demerara or sugar ontop and bake at 180°C for 18 to 22 minutes.
• Serve with whisky toffee sauce and a good dallop of crème fraîche.