Apple Frangipane Tarts

Preparation

Preheat oven to 180°C.

In a free standing mixer, cream the butter and sugar until light and fluffy.

Add the eggs one at a time beating well between each addition.

Fold in the almonds and flour. This can be done in advance and the mix can be kept in the fridge for a few days.

Unroll the puff pastry and cut out 8 4inch discs.

Prick 4 of the discs all over with a fork then brush with egg. Dredge with icing sugar.

For the other four discs, take the cutter 2 sizes down and cut out the centre (think vol-au-vent).

Place on top of the glazed discs, brush with egg and dredge with sugar. Place on a baking tray.

Peel and core the apples, cut in half across the equator.

Place one teaspoon of Chutney in the centre of each tart and top with one tablespoon of frangipane.

Top with the apple and bake for 25 minutes until the pastry is crisp and golden.

Meanwhile, heat the butter and brown sugar until dissolved. Add cream and vanilla and bring to the boil.

Serve the tart with a generous drizzle of toffee sauce and a big scoop of vanilla ice cream.