Toffee apple tartlets
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This simple yet impressive apple tart with sticky toffee and Calvados cream is just perfect for serving at a dinner party.
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Makes: 6
Ingredients
Beth Hildreth, 57, recommends putting the rolling pin in the freezer for a few minutes if your pastry keeps sticking to it. When you start rolling again, the mixture shouldn't stick.
- ½apple
- 375g ready-rolled puff pastry
- 4-5tbsp bought thick toffee sauce (such as Dulce de leche)
- 1 egg, beaten
- Icing sugar for dusting
For the cream:
- 150ml double cream
- 2tbsp icing sugar, sieved
- 2tbsp Calvados (apple liqueur)
Method
- Pre-heat the oven to 200°C/180°C fan oven/gas mark 6.
- Halve, core and very thinly slice the apples.
- Cut the pastry into 6 circles about 10cm in 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.
- Put about 2tsp 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.
- Place in the oven for 8-10 mins until the pastry is puffed up and golden around the edges.
- To make the cream, lightly whisk everything together until it forms soft peaks.
- Serve the warm toffee apple tartlets with a spoonful of the Calvados cream melting over the top.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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