| Pink Lady Toffee Apple Tartlets With Calvados Cream by KathrynC |
| Serves: Makes 6 (ish) |
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| Ingredients: |
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For the Tartlets:
A couple of Pink Lady® apples
375g ready rolled puff pastry
4-5 tbsp bought thick Toffee Sauce
1 egg, beaten
icing sugar for dusting
For the Cream:
150ml double cream
2 tbsp icing sugar, sieved
2 tbsp Calvados |
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| Method: |
1. Pre-heat the oven to 200˚C/180˚C fan
ovens/gas mark 6.
2. Halve, core and very thinly slice the Pink Lady® apples. (these are better 'cos they keep their shape and are naturally very sweet! Obviously you can use others if you haven't got them in the house)
3. 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.
4. 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.
5. Place in the oven for 8-10 minutes until the pastry is puffed up and golden around the edges.
6. To make the cream, lightly whisk everything together until it forms soft peaks.
7. Serve the warm Toffee Apple Tartlets with a spoonful of the Calvados cream melting over the top.
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| Tip: |
| Don't eat it all at once - tempting as it may be! |
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| Prep Time: 15 mins |
| Cook Time: 10 mins |
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