Tartes fines with caramel crisp
- October 2011
- Serves 6
- 30 minutes to make, 20 minutes to cook, plus chilling
Make these easy French apple tarts with your loved one this Valentine’s Day – or try baking them with the kids. Serve with whipped cream.
Want to turn the wow factor up to 11 to impress someone special? Then make these apple rose and pistachio tarts.
- 16.2g (7.7g saturated)
- 54.5g (36.5g sugars)
- 500g pack puff pastry
- Plain flour for dusting
- 4 crisp eating apples
- 100g caster sugar, plus extra for sprinkling
- A little melted butter
- 1 medium free-range egg, lightly beaten, to glaze
- 100g apricot jam, gently warmed and passed through a sieve, to glaze
- Double cream, lightly whipped, to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out the puff pastry on a lightly floured surface to the thickness of a pound coin, then cut out 6 x 12cm circles. Put on a baking sheet, prick all over with a fork and chill in the fridge for 10 minutes.
- Quarter the apples, core and slice very finely (leave the skin on). Sprinkle the pastry circles with caster sugar (about 1 tbsp), then top with overlapping layers of thinly sliced apples, leaving a 1cm border around the edge. Brush the apples with melted butter, then sprinkle with more sugar. Brush the pastry border with the beaten egg. Bake for 15 minutes or until golden. Remove from the oven and brush the apples with the apricot glaze. Set aside.
- Gently heat the 100g sugar with 100ml water in a pan until the sugar has melted. Increase the heat and bubble for about 5 minutes until it has turned a dark golden caramel colour.
- Using a teaspoon, drizzle the caramel over the top of the tartes, then leave to set and crisp up. Serve the tartes with lightly whipped double cream.
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