Quick recipe finder Apple tart with spiced caramel sauce
These pretty apple tarts belie just how quick and easy they are to make. Perfect for dinner parties.
For the tart
- 450g/1lb all-butter puff pastry
- 1 free-range egg yolk, beaten
- 300g/10½oz marzipan
- 4 dessert apples, peeled, cored and finely sliced
- 50g/1¾oz butter
- 4 tbsp clear honey
- vanilla ice cream, to serve
For the spiced caramel sauce
- 150g/5½oz caster sugar
- 2 star anise
- ½ tsp cloves
- ¼ tsp freshly grated nutmeg
- ½ tsp juniper berries
- 175ml/6fl oz double cream
Preheat the oven to 210C/425F/Gas 7.
On a lightly floured work surface, roll out the puff pastry to 3-4mm/⅛in thick. Cut out four 12cm/4½in circles using a pastry cutter and transfer to a baking tray.
Score a circle in the centre of the pastry with a knife (leaving a 1cm/½in border) then brush with egg wash.
Roll the marzipan out to 5mm/¼in thick and cut into four 11cm/4¼in circles and place in the centre of the pastry. Carefully place the apples in an overlapping ring over the marzipan to cover it all.
Place the butter and honey in a small saucepan and bring to a simmer, stirring to combine. Brush most of it over the top of the apples.
Place in the oven and bake for 15-18 minutes, or until the pastry is risen and golden-brown.
Brush with any remaining melted butter and honey to glaze.
For the spiced caramel sauce, place the sugar and spices in a frying pan and cook until the sugar is melted and golden-brown. Whisk in the double cream and bring to a simmer.
Cook for 3-5 minutes, or until just thickened, then pass through a fine sieve into a clean pan.
To serve, place the tarts in the centre of serving plates and spoon the sauce around the edge. Finish with a spoonful of ice cream on top.
German apple cake
Tarte au citron
This recipe is from…
Christmas Kitchen with James Martin
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