Toffee Apple Tarts
A lovely warm pudding with crisp pastry, a moist caramel and almond filling and topped with apples and caramel sauce.
- 30-35 mins
- Serves 6
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
Method
- Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
- Put 25g (1oz) of the softened butter into a bowl with 55g (2oz) 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.
- Place the circles on a non-stick baking tray. Fork over the centres of the pastry circles.
- Brush the pastry with beaten egg, 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.
- 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.
Tips
You can use the almond filling to stuff baked apples. Simply core 4 small Bramley cooking apples and place in a small dish. Stuff each one with a little of the almond filling and dot with butter. Bake in the oven at 200ºC, 400ºF, Gas Mark 6 for about 30 minutes. Beat 5–6 tbsp Carnation Caramel, trickle over and serve with custard.
A typical serving contains
-
Calories
- 567
- 28%
-
Sugars
- 42.7g
- 47%
-
Fats
- 30.7g
- 44%
-
Saturates
- 6.5g
- 32%
-
Salt
- 0.6g
- 10%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.