French Apple Tart with Butterscotch Sauce, Candied Walnuts and Cinnamon Whipped Cream Featured

French Apple Tart with Butterscotch Sauce, Candied Walnuts and Cinnamon Whipped Cream

We love our desserts and we want you to love them too. Our play on the classic French apple tart is incredibly delectable. Starting with a puff pastry as our tart base, our pastry chefs carefully supplement sweetness with almond frangipane and Granny Smith apples. In addition to the rich butterscotch sauce and a tangy cinnamon crème fraîche, your dessert will be surrounded by candied walnuts to provide you with that extra bit of texture. Served warm with a light dusting of powdered sugar. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

French Apple Tart with Butterscotch Sauce, Candied Walnuts and Cinnamon Whipped Cream

Serves 4

1 sheet frozen Pepperidge Farm Puff Pastry
Frangipane (recipe follows)
3 Granny Smith apples, peeled, cored and cut into large dice, divided into two
3 tablespoons sugar
1/8 tsp cinnamon
1 tablespoon flour
2 tablespoons butter
2 tablespoons sugar
squeeze lemon juice
egg wash
raw sugar as needed
powdered sugar for garnish

  1. Preheat oven to 425 degrees F.
  2. Thaw puff pastry and roll out with a little flour to flatten and make an even shape. Cut into 4 each 4-inch circles. Place on parchment-lined baking sheet and pierce the center of each with a fork. Refrigerate 15 minutes, then remove and brush the center of each circle with egg wash avoiding the edges. Sprinkle with raw sugar.
  3. In a small bowl combine half the apples, sugar, cinnamon and flour. Set aside.
  4. In a small sauce pan over medium-high heat saute other half of apples, butter, sugar and lemon juice for 2 minutes. Remove from heat. Set aside.

Frangipane

4 tablespoons unsalted butter, softened
1/4 cup sugar
1 1/2 teaspoons flour
1/2 cup almond flour
1 tablespoon white rum
1/2 teaspoon almond extract
1 egg yolk
pinch of salt

  1. Place all ingredients in medium bowl and blend until a smooth paste forms. Refrigerate.
  2. Spoon a few tablespoons of chilled frangipane into center of each chilled pastry circle. Spread frangipane mixture to create a well and top with 1/3 cup cinnamon raw apples; add 1/3 cup sauteed apples on top of raw apples. Bake 7-8 minutes at 425 degrees then turn down oven to 400 degrees and bake until deep golden brown, about 20-25 minutes. Remove from oven, cool and dust with powdered sugar.

Butterscotch Sauce

1 cup Muscavado sugar
1/2 cup brown sugar
1 teaspoon honey
1 stick butter, softened
pinch of salt
1 cup cream
2 ounces Dewar’s Scotch
3 ounces vanilla extract

In a heavy-bottom sauce pan combine sugars, honey and butter and bring to a boil. Reduce heat to medium low. Add salt and cream and allow mixture to reduce for about 30 minutes until consistency of caramel. Whisk in scotch and vanilla until smooth. Remove from heat. Reserve.

Cinnamon Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 tsp cinnamon

Combine all ingredients in a chilled bowl and whip to medium peaks. Reserve.

Candied Walnuts

1 cup walnuts, rough chop
2 tablespoons brown sugar
1 teaspoon water
salt

Preheat oven to 350 degrees F. In a small bowl combine all ingredients and toss to combine. Place mixture on parchment-lined sheet pan and bake until golden brown, about 10-15 minutes.

To serve drizzle butterscotch sauce on dessert plate. Place tart on top. Place a generous scoop of cinnamon whipped cream on top of tart and sprinkle with candied walnuts. Enjoy!

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