Pastries Recipes - Caramelized Apple Tarts Recipe

Ingredients

SERVES 6

• 50g/2oz butter (plus extra for greasing)

• 1 sheet pastry from a 375g/13oz pack puff pastry

• 100g/4oz white marzipan (chilled and coarsely grated)

• 4 Brae burn apples (quartered, cored and sliced)

• Juice of 1 large lemon

• 25g/1oz demerara sugar

• 1/2 teaspoon mixed spice

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bases of 6 x 7.5cm/3in individual tartlet tins.

2. Roll out the pastry sheet more thinly. Stamp out 6 x 12.5cm/5in rounds of pastry. Line the tins and prick the bases twice with a fork. Chill for 10 minutes.

3. Line the pastry with aluminum foil and baking beans. Bake blind for 10 minutes. Remove the foil and beans, sprinkle in the marzipan and cook for a further 5 minutes.

4. Heat the butter in a large non-stick flying pan. Add the apples, lemon juice, sugar and spice and cook over a high heat for 5 minutes, turning as needed until most of the lemon juice has evaporated and the apples are just tender.

5. Pile into the warm pastry cases, then put back in the oven for 2 to 3 minutes. Serve with crème fraiche.