Caramelised Mini Apple Tarts
These portion-sized mini apple tarts are perfect for a quick and simple after-dinner dessert the whole family will enjoy.
Ingredients
- 2 sheets ready rolled puff pastry
- 1 large apple, core removed & sliced thinly using a mandolin
- 6 teaspoons brown sugar
- ¼ cup nuts, roughly chopped
- olive oil cooking spray, or egg yolk
Instructions
- Preheat oven to 180°C (350°F) with rack in the middle.
- Line a baking sheet with baking paper. Add one teaspoon of brown sugar about 10cm apart to form two rows with three on each.
- Add the chopped nuts on top of the brown sugar.
- Place 2-3 rounds of apple on top of the chopped nuts.
- Cover each with a puff pastry round that is bigger than the diameter of the apple.
- Spray the top with olive oil cooking spray, or brush with a little egg yolk.
- Bake for 20 minutes, or until the pastry has risen, is fully baked and golden brown.
- Leave to almost completely cool down before turning over. This will allow the caramel to harden and stick to the apple. Serve with ice cream or whipped cream.
Notes
- It's your choice to leave or remove the apple skin.
- For the nuts, you can use walnuts, pecans or peanuts. You can also substitute the nuts for sunflower seeds.
- To cut each puff pastry round, I used small round container. Get creative on what will be suitable to get the right size.