Mountain Rose and Ashmead Kernal Apple Tart with Salted Caramel Glaze

$7.00
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Rectangles of freshly milled Rouge de Bordeaux croissant dough are spread with frangipane and topped with sliced Mountain Rose and Ashmead Kernel apples, a brush of brown butter and a thin glaze of salty vanilla bean caramel.

Rectangles of freshly milled Rouge de Bordeaux croissant dough are spread with frangipane and topped with sliced Mountain Rose and Ashmead Kernel apples, a brush of brown butter and a thin glaze of salty vanilla bean caramel.