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.
By James Martin From Christmas Kitchen with James Martin
Ingredients
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
Method
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.
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