Around our table with Michelle Crawford

The first in our winter comfort-food series, by Tasmanian food writer and stylist Michelle Crawford.

Apple Tart and kitchen knife, presented on a wooden board

Photo: Samuel Shelley

Apple Tart with Hazelnut Honey Thyme Frangipane

In the best French tradition with a Tasmanian twist, crisp apples are sliced thinly and baked on a puff-pastry round with a Tasmanian hazelnut, local honey and thyme frangipane.

Prep time: 25 minutes
Cooking: 40 minutes


  • 1 sheet of puff pastry, thawed
  • 5 Tasmanian apples, such as Golden Delicious or Jonagold
  • Juice of 1/2 lemon
  • 50g butter, melted
  • 50g caster sugar

Hazelnut frangipane

  • 60g butter
  • 50g sugar
  • 25g Tasmanian honey
  • 1 egg
  • 50g hazelnuts, toasted
  • 5 sprigs of thyme, leaves removed and chopped


  1. Preheat oven to 220 degrees. Cut a circle of 24cm diameter from the sheet of puff pastry. Place on a lined baking tray and place in the fridge.
  2. For the frangipane, cream butter and sugar in a food processor. Add honey, egg, hazelnuts and thyme, and process to a paste.
  3. Peel and core the apples and slice 2mm thick. Toss slices in lemon juice to prevent discolouration.
  4. Remove the pastry from the fridge and, using a fork, prick the pastry all over, leaving a 1cm rim around the edge. Spread the frangipane on the pastry, leaving a 1cm gap from the edge.
  5. Working quickly, arrange the apple slices on top of the frangipane, also leaving a 1cm gap from the edge. Work your way around the pastry from the outside into the centre, overlapping each apple slice by at least two-thirds. (The puff pastry around the edge will rise, forming a wall around the apples.
  6. Brush with melted butter and sprinkle with caster sugar. Bake in oven for about 40 minutes, or until the puff pastry is golden and the apples are starting to colour. Serve with a dollop of thickened cream or a scoop of vanilla ice-cream.

About Michelle

Photograph of Michelle Crawford

Michelle Crawford is a Tasmanian food writer, food stylist, food consultant and researcher. She works as a cook and workshop teacher at Fat Pig Farm near Cygnet, and a food consultant to Pumphouse Point at Lake St Clair.

Michelle has written about Tasmanian tourism and food for Country Style, Graziher, Jetstar Magazine, Feast, Inside Out and Lunch Lady. The author of four cookbooks, she has also worked as a food stylist for many top Tassie companies and chefs, including Sally Wise, Ben Milbourne, Matthew Evans, Bruny Island Cheese Co., Willie Smiths, The Cannery, Huon Aquaculture, the Tasmanian Food Co., National Pies, Woolworths and Banjo’s Bakery.

You’ll find her sometimes cooking, sometimes consulting on food-based projects and sometimes styling, but always thinking about food.

Follow Michelle on Instagram @_michellecrawford or

Download images from the Tourism Tasmania & Michelle Crawford Winter Food Series here.