Search

Toffee apple tartlets with calvados cream

(20 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Toffee apple tart
Toffee apple tart
  • Makes: 6

Sickly sweet but deliciously moreish, treat yourself to this easy dessert

Ingredients

  • 2 apples375g (13oz) ready rolled puff pastry
  • 4-5 tbsp thick toffee sauce
  • 1 egg, beaten
  • icing sugar for dusting
  • 150ml (1/4pt) double cream
  • 2 tbsp icing sugar, sieved
  • 2 tbsp Calvados

Serve the warm toffee apple tartlets with a spoonful of the Calvados cream melting over the top.

Method

  1. Pre-heat the oven to 200°C/400°F/gas 6. Halve, core and very thinly slice the apples.
  2. Cut the pastry into 6 circles about 10cm diameter, using a large pastry cutter or by cutting around a small plate. Place onto a lightly greased, or non-stick baking sheet, and score a small border of about 5mm-1cm around the edge of each one.
  3. Put about 2 tsp of toffee sauce in the centre of each and then arrange the apple slices on top. Brush the top of the apples and the pastry edges with the egg and then fairly generously dust each one with icing sugar.
  4. Place in the oven for 8-10 mins until the pastry is puffed up and golden around the edges.

Your rating

Average rating

  • 3
(20 ratings)

Your comments

comments powered by Disqus

FREE Newsletter