- Step 1
Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.
- Step 2
For frangipane, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal, flour, cinnamon and Frangelico and stir to combine.
- Step 3
Place a sheet of pastry on each prepared tray. Prick pastry with a fork, leaving a 2cm border around the edge. Spread the frangipane over each pastry sheet, leaving a 2cm border around the edge.
- Step 4
Arrange the apple slices over the frangipane and lightly brush with lemon juice. Sprinkle with 1 tbs of the caster sugar. Bake, swapping trays halfway through cooking, for 20 minutes or until pastry is puffed and apple is light golden.
- Step 5
Sprinkle tarts with remaining sugar. Use a blowtorch to caramelise. Serve warm or at room temperature with ice-cream.