A lovely warm pudding with crisp pastry, a moist caramel and almond filling and topped with apples and caramel sauce.

Ingredients

For the almond filling:
25g (1oz) butter, softened
55g (2oz) ground almonds
397g can CARNATION Caramel

375g pack ready-rolled puff pastry
1 beaten egg, to glaze
3 fun-size red dessert apples
small knob butter, melted
caster sugar, to sprinkle

Greek or natural yogurt, to serve

Serves 6
Preparation time: 20 minutes
Cooking time: 10–15 minutes

Method

1. Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
2. Put the softened butter into a bowl with the ground almonds and 2tbsp CARNATION Caramel. Beat thoroughly together. Unroll the pastry and, using small plate or bowl, cut out 6 circles 12cm (4½in) in diameter.
3. Place the circles on a non-stick baking tray. Fork over the centres of the pastry circles.
4. Brush the pastry with beaten, not quite to the edges. Divide the caramel mixture between the pastry circles – placing spoonfuls in the centre of each tart. Core the apples, halve and slice thinly. Arrange the apple slices over the almond filling. Brush with a little melted butter and a little caster sugar over each tart.
5. Bake in the oven for 10–15 minutes until the pastry is well-risen and golden brown. Beat a couple of tablespoons of CARNATION Caramel until smooth and trickle over each tart. Serve with the yogurt.